Imagine a dish that combines the crispy, fan-like elegance of Hasselback potatoes with the creamy, cheesy decadence of a classic gratin - all without a single animal product! This Vegan Cheesy Hasselback Potato Gratin is about to revolutionize your plant-based cooking game, proving that dairy-free can be mind-blowingly delicious. Get ready to impress your friends, family, and even the most skeptical food critics with this show-stopping side dish that's as beautiful as it is tasty.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 4 medium potatoes
- 1 cup cashew cream
- 1 cup nutritional yeast
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Thoroughly wash and scrub the potatoes, ensuring all dirt is removed.
- Using a sharp knife, carefully make thin, parallel cuts across each potato, slicing about 3/4 of the way through, but not completely cutting through the bottom. Space the cuts approximately 1/8 inch apart to create the classic Hasselback fan-like appearance.
- In a small bowl, mix minced garlic with olive oil, salt, and pepper to create a flavorful seasoning blend.
- Gently brush the seasoned oil mixture between the potato slices, ensuring it penetrates deeply into the cuts. This will help infuse flavor and help the potato edges crisp up during baking.
- In another bowl, prepare the cashew cream by whisking together cashew cream and nutritional yeast until smooth and well combined.
- Place the prepared potatoes in a lightly greased baking dish, ensuring they are standing upright and not overcrowded.
- Pour the cashew cream and nutritional yeast mixture over and between the potato slices, making sure it seeps into the cuts.
- Cover the baking dish with aluminum foil and bake for 30 minutes to ensure potatoes are tender.
- Remove the foil and continue baking for an additional 15 minutes to allow the edges to become golden and crispy.
- Once done, remove from the oven and let rest for 5 minutes. Garnish with fresh herbs like chopped chives or parsley before serving.
Tips
- Knife Skills Matter: Use a sharp knife and create even, thin cuts to ensure uniform cooking and maximum crispy edges.
- Seasoning Technique: Take your time when brushing the garlic-oil mixture between potato slices. The more thoroughly you season, the more flavor each bite will have.
- Cashew Cream Secret: For the smoothest cashew cream, soak raw cashews in hot water for 30 minutes before blending for an ultra-creamy texture.
- Prevent Sticking: Use a non-stick baking dish or generously grease your pan to ensure easy serving and cleanup.
- Crispy Edge Hack: For extra crispy edges, brush a little additional olive oil on the potato tops during the final uncovered baking stage.
- Herb Freshness: Add fresh herbs just before serving to maintain their vibrant color and maximize flavor impact.
- Make-Ahead Friendly: You can prepare the potatoes and cashew cream mixture in advance, assembling just before baking for a stress-free cooking experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
