i’m going to keep this short since i think we can all agree that potatoes - especially creamy potatoes - speak for themselves. essentially, this dish is a combination of the thin slices of hasselback potatoes, combined with the creaminess that is a potato au gratin. there’s a sauce that includes almond milk simmered with garlic, and mixed with soaked cashews, some nutritional yeast, and a couple other pantry goods. it smothers said potato slices, and then is topped with vegan cheese shreds. it’s a pretty easy dish to compile, and quite inexpensive as well, if i may add. the most labor intensive part comes when you arrange the potatoes and shallots vertically in your pan, other than that, it’s a pretty smooth ride for something so delicious :)
this pot of potatoes could possibly feed a small army, or some very hungry guests at your thanksgiving or holiday table. i’ve included some recipe notes below that may answer some questions. i truly hope you get the chance to make this one, it’s so good :)
happy days, friends. xo!
HASSELBACK POTATO & SHALLOT GRATIN | v/gf
notes -
using a mandolin is your best bet here. it streamlines the process, and gives you even slices and guarantees even cooking.
vegan cheese tip - if there’s a preferred shredded vegan cheese brand you like, go for it. however, i prefer using miyoko’s vegan mozzarella. the flavor is on point, and it melt, bubbles, and browns like dairy-based cheese. the only down side is that it’s super soft. while you could definitely crumble the cheese, i like throwing it in the freezer for 10-15 minutes, then using the large holes on box grater.
this dish is best made the day of. unfortunately it tends to dry out if you make it ahead and try to reheat (i haven’t tried to reheat leftovers in the microwave, however. let me know if you try!).
cream
3/4 cup cashews, soaked for at least 3 hours or overnight, drained and rinsed
2 cups unsweetened almond milk
5 cloves garlic
2 1/2 teaspoons salt
a few cracks fresh pepper
1/2 cup nutritional yeast
1 1/2 teaspoons dijon mustard
1 1/2 teaspoons apple cider vinegar
potatoes & shallots
extra virgin olive oil
salt & pepper
4-5 lbs (about 6-8) russet potatoes, peeled
5 shallots
2-3 sprigs fresh thyme, plus more for garnish
4 ounces shredded vegan cheese
method
preheat oven to 325°F.
make the cream. combine the almond milk, garlic, salt and pepper in a small saucepan. bring to a simmer, and whisk frequently, until the garlic cloves are tender, about 12-15 minutes. let cool for about 10 minutes.
pour the almond milk mixture into the container of an upright blender. add the cashews, nutritional yeast, dijon, and vinegar. blend on high until everything is creamy and smooth, about 45 seconds. taste and adjust any seasonings (keep in mind: the sauce will be quite salty, that’s ok since we don’t season the potatoes). set aside.
oil the bottom and sides of a 3 - 3 1/2 quart baking dish, braiser, cast iron pan, etc. sprinkle the bottom with coarse sea salt, a couple cracks of fresh pepper, and a few thyme sprigs.
using a mandolin (or if you have really great knife skills, a sharp knife), carefully slice the potatoes and shallots very thin, about 1/8-inch thick. fan the potatoes out vertically, making your way from the edge of the pan into the interior as you go. wedge the shallot slices between the potatoes. you want everything to cook evenly, so pack them, but not too tightly. sprinkle over the remaining thyme, then evenly spread the cheese over top as well.
cover tightly with parchment paper, and then with foil. carefully transfer to the oven and bake for 60-80 minutes, until potatoes are tender. remove the parchment and foil and increase the heat to broil. broil until the cheese is lightly browned in spots and bubbling, about 5-10 minutes.
remove from the oven and garnish with more thyme. let the potatoes cool for 20-30 minutes before serving.
more thanksgiving recipes:
vegan twice baked potatoes w/ pumpkin seed dukkah
cheesy herb-crusted squash
ginger apple crumble pie