Cheesy (Vegan) Hasselback Potato Gratin
The creamiest, cheesiest, garlicky vegan hasselback potato gratin. A savoury comfort recipe through and through. And a wonderful recipe to wow your guests.
Servings Prep Time
6people 40minutes
Cook Time Total Time
60-75minutes 1 hour 4040 minutes
Servings Prep Time
6people 40minutes
Cook Time Total Time
60-75minutes 1 hour 4040 minutes
Ingredients
  • 3/4 cups raw cashews(soaked overnight, or for at least 2 hours and strained)
  • 2cups almond milk, unsweetened(plus splashes more to thin if needed)
  • 5cloves garlic
  • 2tsp sea salt
  • 1/2cup nutritional yeast
  • 1 1/2tsp dijon mustard
  • 1 1/2tsp apple cider vinegar
  • 2lbs. potatoes, medium sized(I used about 6 potatoes)
  • 1 small red onion
  • 1pinch sea salt
  • 1-2tsp dried rosemary, plus more if desired
Instructions
  1. Begin by making your cashew cheese sauce.* In a blender add soaked cashews (strained), almond milk, garlic cloves, sea salt, nutritional yeast, dijon mustard and apple cider vinegar. Blend until smooth and creamy. (If mixture is too thick, add splashes more almond milk. Mine was perfect consistency with 2 cups almond milk)
  2. Wash and scrub potatoes to clean, and pat dry. Using a mandolin thinly slice potatoes to be approx. 1/8th inch thick. Thinly slice red onion using mandolin as well.
  3. Lightly oil cast iron skillet** and sprinkle with a generous pinch salt, and 1-2 tsp dried rosemary. Then arrange potatoes in hasselback form by facing them vertically side-by-side; working your way around the edge of the pan and into the centre. Wedge thin slices of red onion between potatoes (Make sure to pack the potatoes tightly to get hasselback form, but not too tight or they won’t cook).
  4. Preheat oven to 165C/325F. Slowly pour cashew cheese sauce over the potatoes ensuring it falls between the nook and crannies of the hasselback potatoes. (If mixture is too thick add splashes almond milk to thin). Pour just enough cashew cheese sauce to cover all the potatoes, but still ensuring about the tops are still exposed. (I used about 3/4 of the cashew cheese sauce). Reserve any remaining cashew cheese sauce to serve at the end.
  5. Cover skillet tightly with parchment paper and then tin foil. Then, bake potato gratin for 60-75 minutes, or until potatoes are tender enough to poke through with a fork. When cooked bring oven to a broil. Return potato gratin back into the oven for approx. 5 minutes to slightly brown the tips. (Watch closely so as not to burn). Remove potato gratin from oven and let cool 15-20 minutes before serving. Optional to sprinkle with fresh or dried rosemary.
Recipe Notes

*Reserve any remaining cashew cheese sauce to serve on the side. Or, use in my Cheesy Leek and Potato Soup.

**If you don’t have a cast iron skillet I suggest using a baking pan.