One of the first dishes I learned to make in culinary school was a classic French-style scalloped potato. The ingredients were so simple: potatoes baked in heavy cream with a pinch of salt and pepper along with a hint of nutmeg. This easy recipe is a deliciously rich potato dish that complements any main course. In keeping with this month’s plant-based theme, I replaced the heavy cream for the cashew cream and the result was amazing. It was hard to believe this updated version was completely dairy free.
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Serves: 6
6 medium russet or baking potatoes
1 cup cashew cream
3 cups water
1 ½ teaspoons kosher or sea salt
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½ teaspoon black pepper
½ teaspoon fresh grated nutmeg
- Heat the oven to 350 F and brush a casserole dish with a little olive oil. Bring a large pot of salted water to a boil. Rinse and peel the potatoes and drop them into the pot of boiling water.
- Blanch the potatoes for 7 to 8 minutes. Drain the potatoes and run them under cold water to stop them from cooking.
- In a mixing bowl, whisk together 1 cup of cashew cream and 3 cups of water together and set it aside.
- Slice the parboiled potatoes into ¼ inch slices. Use 1/3 of the potato slices to make a layer in the bottom of the prepared casserole dish.
- Pour 1/3 of the cashew cream mixture over the layer of potatoes. Sprinkle this layer with salt, pepper and a little of the nutmeg. Continue making 2 more layers using the remaining potato slices and cashew cream and seasoning each layer with the remaining salt, pepper and nutmeg.
- Bake the scalloped potatoes in the heated oven for 45 to 50 minutes or until golden and bubbly.
This article was originally published in the November 2023 issue of 225 magazine.