Looking for a show-stopping side dish that’s both decadent and flavorful? This Holiday Potato Gratin is the perfect addition to your festive table. With layers of tender potatoes smothered in a velvety, cashew-based sauce infused with garlic and rosemary, this dish is sure to wow your guests. Whether for a holiday dinner or a special celebration, this gratin will be the highlight of the meal.
Recipe
3 lbs. (1.4kg) white potatoes
For the sauce:
1 cup (150g) cashews
1 ⅔ cup (420ml) almond milk, unsweetened
4 cloves garlic
1 shallot
½ lemon, juiced
1 ½ tbsp. white miso paste
2 sprigs rosemary, leaves only
6 sprigs thyme, leaves only
¼ tsp. ground nutmeg
¼ tsp. cayenne pepper
1 ¾ tsp. salt
1 tsp. ground black pepper
How to Prepare
Soak the cashews in boiling water for 1 hour, then add the almond milk and blitz to a smooth consistency. Add in the remaining sauce ingredients and blend again until smooth and creamy. Transfer the sauce into a large mixing bowl.
Wash and dry the potatoes. Then using a mandolin, or a very sharp knife, slice the potatoes evenly and place them in the bowl with the sauce. Mix well until the potatoes are well coated.
Preheat the oven to 400°F (200°C). Grease a 7×10 inch (18x25cm) deep sided baking dish.
Arrange the potatoes tightly in the baking dish, then pour over the remaining sauce and tightly cover with kitchen foil.
Bake in the oven for 30 minutes, then remove the foil and bake for a further 45 minutes, until the top is crispy and the potatoes are cooked through. Test the potatoes by piercing them with a sharp knife. Serve immediately.
