French · Dinner
Baked Potato Cream Bake (Dairy-Free)
French-inspired potato gratin of thinly sliced potatoes layered with dairy-free cashew cream, garlic, onion and thyme, baked until golden. Finished with fresh chives and nutritional yeast for a savory note, served straight from the dish.
$4
15 minsPrep
50 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
232Calories
5.3gProtein
10.2gFat
31.5gCarbs
3.6gSugar
4.2gFiber
620mgSodium
0mgChol
1.6gSat Fat
940mgPotassium
48mgCalcium
1.7mgIron
0mcgVitamin B12
20mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Peel potatoes and slice into 1/8 inch (3mm) rounds. Thinly slice the garlic, onion, and chives.
2
Whisk
In a small bowl, whisk together cashew milk, vegetable stock, 1 tablespoon olive oil, nutritional yeast, salt and pepper until creamy.
3
Build
Brush baking dish with remaining 1 tablespoon olive oil. Layer potato slices, garlic, onion and thyme in overlapping rows, pouring cream between each layer.
4
Bake
Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, bake uncovered 15–20 minutes more until top is golden and cream thickens; check halfway to prevent edge scorching.
5
Rest
Let stand 5 minutes at room temperature so cream sets and layers hold when cut.
6
Plate
Scatter chives over top and serve directly from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g potato
- 1 cup240ml unsweetened cashew milk
- 1/2 cup120ml vegetable stock
- 4 tbsp4 tbsp olive oil
- 4 cloves4 cloves garlic
- 11 onion
- 2 tsp2 tsp fresh thyme leaves
- 2 tbsp2 tbsp nutritional yeast
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp chives
