Chezzy Potato Gratin

In the spirit of calming the cravings of comfort food, I put this potato gratin together.  It takes a little more time than my usual dishes but is well worth the time.

Chezzy Potato Gratin Feature

Chezzy Potato Gratin

 3-4 Medium red potatoes
1 T rosemary
¼ C bread crumbs
1 T basil
1 batch Chez Sauce (recipe follows)

Peel skin off potatoes and rinse
Slice potatoes paper thin.  I used a mandoline on thinnest setting of 1/16″ (1.5mm)
Place potato slices in the bottom of a spring-form pan, overlapping just a bit
Place them in the same direction around the pan with the round edge matching pan edge
After each layer, pour ¼ C chez sauce around the pan, smoothing over thechezzy potato gratin instructions
whole pan with a spatula, repeat using all potatoes slices, ending with sauce
Bake at 350 degrees for 25-30 minutes
Sprinkle bread crumbs on the top and broil for about 8 minutes until top is brown, I sprayed vegetable broth on the crumbs to wet them for browning
After removing from oven, remove ring around the pan and let sit for about 10 minutes
Loosen potatoes with a stiff spatula, being careful not to break the gratin
Slide the whole gratin onto a serving plate       IMG_0852
Approx. 8 servings

Chez Sauce

1 C non-dairy milk
½ C nutritional yeast
¾ C cashews
1 t Salt (to taste)

Simmer milk on low until warmed
Process cashews in food processor until fine
Add nutritional yeast ¼ C at a time, stirring after each, until smooth
Add salt
Add ½ C mixture to food processor and process with cashews until smooth
Pour cashew mixture into pot with remaining sauce and mix well


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