Creamy Vegan Potato Gratin Recipe

Ingredients

• 5 cups Forager Project Organic Cashewmilk, reduced to 2 ½ cups milk
• 1 tablespoon vegan butter
• 3 cloves of garlic, sliced
• 2 medium shallots, sliced
• 4-5 medium yukon or white potatoes
• 1 ½ cups grated vegan parmesan
• ⅓ cup nutritional yeast
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and pepper to taste
• Fresh thyme leaves, for garnish

Prep

• Preheat the oven to 325 degrees.
• In a small saucepan, reduce 5 cups of Forager Project Organic Cashewmilk, until only approximately 2 1/2 cups are remaining and the milk is thick.  Then, add butter, thyme, nutritional yeast, garlic and shallots. Bring to a simmer on low heat and cook for 10 minutes. Taste and add salt as needed. We recommend under-salting because you’ll be adding parmesan to the dish later. Let cool.
• Once cooled, transfer to a blender and blend until smooth. Slice the potatoes to ⅛ inch thickness using a mandoline slicer or food processor. In an 8 inch cast iron pan or baking dish, arrange the sliced potatoes. When the pan is half full, add ½ cup of vegan parmesan. Add the remaining sliced potatoes, then pour the cream mixture over the potatoes.
• Cover your pan or baking dish with a piece of tin foil. Place in the oven and bake for 45 minutes. Remove foil and test for tenderness. The potatoes should still be firm but easily pierced with a fork. Sprinkle the remaining cup of grated parmesan on the potatoes. Bake for an additional 15 minutes without foil. Finally, broil for 5 minutes or until parmesan cheese is crispy and bubbling.
• Remove from the oven and serve warm. Garnish with fresh thyme leaves.