Description
These creamy potatoes with cashew béchamel sauce are an indulgent side dish for Thanksgiving and other gatherings.
Ingredients
Scale
- 3/4 cup raw cashews
- 3/4 teaspoon fine sea salt
- 3 tablespoons extra virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 2 tablespoons nutritional yeast, divided
- 1 tablespoon white miso
- 1 garlic clove, crushed or finely minced
- 1 sprig rosemary, leaves picked and minced* (see note below)
- 1/8 teaspoon freshly grated nutmeg (optional)
- Freshly ground black pepper, to taste
- 2 1/4 pounds Yukon Gold or white potatoes (5–6 medium potatoes), peeled and thinly sliced
- 1/4 cup Panko breadcrumbs
Instructions
- Place 3/4 cup cashews in a blender and cover with 3 cups boiling water. Set aside to soak for 30 minutes.
- Meanwhile, preheat the oven to 375ºF.
- Add 3/4 teaspoon salt to the blender and puree until the mixture turns into milk and the cashews are completely pulverized, 1 to 2 minutes.
- Heat 2 tablespoons oil in a medium saucepan over medium-low heat. Whisk in 2 tablespoons flour and cook, whisking almost constantly, until the roux is pale blonde, about 1 minute. Then whisk in the cashew milk. Bring to a boil while whisking frequently to prevent burning on the bottom. Then reduce the heat to low and simmer until the sauce is thick enough to coat the back of a wooden spoon, still whisking frequently, 3 to 5 minutes.
- Turn the heat off and add 1 tablespoon each nutritional yeast and miso, 1 crushed garlic clove, 1 sprig minced rosemary, 1/8 teaspoon nutmeg (if using), and lots of pepper. (It’s okay if the sauce tastes too salty at this point because it will flavor the potatoes).
- Arrange the potatoes in an 8×8” baking dish (or similar). Pour the sauce on top and tap the dish on the counter a few times to distribute the sauce to the bottom. Cover with foil. Bake until the potatoes can be pierced easily with a knife, 45 to 60 minutes.
- Meanwhile, in a small bowl, combine 1/4 cup breadcrumbs with 1 tablespoon each nutritional yeast and oil, and a pinch of salt. Rub the mixture together with your fingers to distribute the oil evenly.
- Uncover potatoes and sprinkle with the breadcrumb mixture. Bake uncovered until golden brown, about 15 minutes more. Let stand for 5 minutes before serving.
Notes
You can sub the rosemary with fresh or dried thyme.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 244
- Carbohydrates: 35.5 g
- Fiber: 5.3 g
- Protein: 5.5 g
- Cholesterol: 0 g
