vegan scalloped potatoes that would fool your dad

Yes, the title is true. These gluten free, dairy free, scalloped potatoes are good enough to fool your toughest skeptic, in my case, my dad! Oh, he's not so bad, but I know if I can make a recipe that passes his standards, we're golden.

If you need a dairy free, gluten free dish to make up for a dinner on this long weekend, try these out! The most time consuming part is slicing up those potatoes.




​Main ingredients:
- 8-9 potatoes
- 2 Leeks, white and pale green parts only OR 1 heaped cup of diced onions
- Splash of oil

For the sauce:
- 1.5 cups soaked cashews, drained (soak in water for at least one hour before)
- 2 cups water
- 1 Tbsp Lemon Juice
- 1.5 tsp Vegetable Stock Concentrate
- 1.5 tsp Nutritional Yeast Flakes
- 1/2 tsp Dried Rosemary
- 1/2 tsp Salt
- 2 pinches Ground/Grated Nutmeg
- 2 pinches Garlic Powder
- Pepper to taste

To top:
1 tsp Sesame Seeds
1/2 tsp Polenta
Cracked Pepper

To serve:
Fresh chopped parsley

Directions:
Sauce:

• Submerge the cashews in a bowl of water and leave to soak for an hour.
• To make the sauce, blend all ingredients in a high speed blender for about 50 seconds on high/speed 6. If you’re using a food processor, first grind the dry ingredients with an s-blade, then slowly add the liquid ingredients to get a smooth sauce.

Leeks:

• Dice up your leeks and place in a frying pan on medium heat with a generous amount of oil. Stir until golden brown, do not let burn.
• If you have the time, let them slowly caramelize, adding 1/2 cup veggie broth and stirring often. This will add some lovely flavours to your dish!

Potatoes:

• Preheat your oven to 425F
• Peel the potatoes, then slice as thinly as possible (2-3mm thick is ideal). Set aside. 
• Slice the leeks in half lengthways, then chop into rough half-centimetre sections. Sauté on medium heat with a splash of oil, stirring constantly, for 3-4 minutes. Remove from heat when translucent.
• Next, layer your potatoes and leeks in the baking dish in several layers.
• Pour your "cream" over the potatoes. It’ll look like there’s too much cream, but there isn’t, I promise. The potatoes will soak it up and it’ll thicken in the oven.
• Sprinkle the sesame seeds, polenta & pepper on top.
• Bake for half an hour, then turn down to 350F and bake for an additional half an hour. Remove from the oven and leave to stand for 10-15 minutes before cutting and serving. Serve sprinkled with chopped parsley.

** This recipe and picture was adapted from appetiteafflication.com. 

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