We love potatoes. We love to eat them every way possible and we love this recipe which makes a whole casserole full of delicious creamy potatoes. We tried cooking these with the peel on and it works but texturally we enjoy it more without the skins. We think these go great with lemon butter broiled asparagus and black bean burgers.
Serves: 6-8
Time: 2 hours (1 hour active)
Ingredients
8 waxy potatoes (2 lbs 10 oz)
1 cup cashews
1/2 cup plus 1 tablespoon olive oil
1-2 tsp minced rosemary
1 tsp mustard
1/2 tsp garlic powder
pinch cayenne
2.5 tsp salt
Soak cashews in enough water to cover them for 30 minutes or more. While the cashews are soaking, peel and cut the potatoes into thin slices. This is best done with a mandolin (1/8 in thick) but can be done with a knife.
Preheat oven to 350 F.
Strain the cashews and put them in a blender pitcher. Cover with water and blend until smooth. This is best done with a Vitamix as less high powered blenders will make grainy cashew cream. Transfer the cream to a liquid measuring cup and add rosemary, mustard, garlic powder, salt, and cayenne.
In a baking dish or casserole, layer potatoes and alternate drizzling olive oil and cream mixture. The final layer of potatoes should have both cream and oil.
Bake in the preheated oven one hour and broil for 5 additional minutes to make the top crispier. Enjoy!