This is one of my favorite dishes to make, because it’s super tasty and very easy to prepare. The oats thicken up the sauce and the cashews add a wonderful creaminess.

Ingredients:

  • 3 large potatoes (or 5 medium potatoes)
  • 1/2 c. quick cooking oats
  • 1/2 c. cashew pieces (preferably unsalted)
  • 1/3 c. nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/8 tsp turmeric
  • 1/8 tsp paprika
  • salt and pepper to taste
  • water

Preheat oven to 350 degrees F. Lightly oil a casserole dish.

Scrub up and de-eye the potatoes. Slice them to 1/4 inch thickness or thinner if you can. If you’ve got one of those fancy mandolin thingies, try that, but they don’t need to be transparently thin or anything. I prefer to think of them as “rustic slices.” Give them a quick rinse under the cold tap to get rid of some of the excess starch. Drain and plop them in your casserole dish.

In your blender or (if you’re a lucky gal like me) Super Vitamix 5000 combine the remaining dry ingredients and a cup or so of water. Add more water so the whole mixture is about 2 1/2 cups or so. You want it good and liquefied, with an even consistency. No bits of nuts or oats floating about- you don’t want gritty potatoes. If you don’t think your blender is powerful enough, and if you’ve got a food processor, grind up the cashews, oats, and nutritional yeast, before adding the rest of the ingredients.

Taste and adjust seasonings as needed. If you are using salted cashews, don’t add the salt until after it’s blended and you’ve tasted it. Once you’ve got it flavored to your liking, pour the liquid over the potatoes in the casserole dish. Give it a quick shake side to side to get the liquid between the potato slices. Bake for about 45 minutes. It’s done when the potatoes are soft and the liquid has thickened. If you cut your slices fairly thick like I do, you’ll probably need to bake it for another 10 minutes or so. Once it’s out of the oven, remove the lid and let it rest for several minutes so it sets up a bit. You can also take the lid off a few minutes before it’s done so the top gets a little brown.
I like to serve it with toasted sesame seeds on top. Or for a variation, you could blend a tablespoon or two of toasted sesame seeds in with the liquid before baking. Enjoy!

Next time on Sunday Eats! Summer Rolls!