Creamy Scalloped Potatoes
This creamy baked potato dish is a decadent addition to your Christmas feast. You can prepare the vegan cream ahead of time if you prefer. This homemade cream is what takes this to the next level, along with the added richness of the cashew parmesan. You can make the parmesan recipe from page 24 of the Discovering Vegan Italian cookbook or use a pre-bought parmesan - or omit entirely (it will still be delicious). I used a 26cm x 18cm casserole dish. Finally use a potato that will hold its shape but also turn creamy and fluffy, such as Coliban and Dutch Cream varieties.
Recipe by Nadia Fragnito
Serves 4 | 90 minutes
800g white potatoes
1 onion, thinly sliced
2 tablespoons vegan butter
¾ cup full fat soy milk
3 tablespoons nutritional yeast flakes
½ teaspoon onion powder
½ teaspoon salt
cracked black pepper
1 cup neutral vegetable oil, like rice bran or sunflower
2 teaspoons white or
apple cider vinegar
½ cup cashew parmesan or vegan parmesan
handful of finely chopped chives or spring onion
Slice the potatoes into rounds very carefully with a mandoline slicer or by hand with a sharp knife. You can choose to peel or keep the skins on washed potatoes.
Preheat oven to 180C fan-forced.
Melt butter in a frying pan over medium heat. Add onion. Cook for 4 minutes or until soft. Remove from heat. Set aside.
Add all the ingredients except for the oil and vinegar into a blender. Blend briefly to incorporate.
With the blender still running, slowly pour in the oil in a steady stream. The sauce will begin to thicken. Add the vinegar. This will further thicken into a creamy consistency.
Arrange a layer of potatoes over the base of casserole dish. Scatter over the onion. Drizzle over the cream mixture. Sprinkle with cashew parmesan. Repeat layers until all ingredients have been used.
Cover dish with foil. Bake for 30 minutes or until potatoes are just tender. Remove foil. Cook for a further 30 minutes or until top is golden.
Garnish with chives. Allow to stand for 10 minutes before slicing and serving.