Dairy-Free Potatoes au Gratin

potatoesaugratin

For Easter this weekend we are going to my dear friend Rina’s house with my brother, Brandon who lives in LA. Tomorrow we will pick Brandon up from the train (he lives in LA without a car—crazy some say :-) ) and spend some time letting the girls play on the beach. From there we go to our Rina’s house for an Easter Egg Hunt and dinner. The girls are super excited to wear the fancy dresses that my mom sent them. Zoe will probably make me wear a dress tomorrow too, and that’s okay because I just got a new one for my trip to Austin that I’m super psyched about. It’s like wearing a comfy nightgown. I may have to buy more of them and turn in my uniform leggings for a while.

My contribution to dinner is a layered Carrot Cake with Coconut Buttercream, and Potatoes au Gratin. This was my first time attempting dairy-free potatoes au gratin, which I thought would be good to do… the day before the event. Not the best time to test a new recipe, Andy tells me. This is true, but I like to live dangerously, ya know? So I tried to make the potatoes au gratin real lazy-like, by not peeling the potatoes. Apparently the potato skins seriously slow down the cook time. (I didn’t get that memo.) The “cheese” wasn’t so great after baking for way too long. Thankfully I had more potatoes …so I made it again. This time I peeled them first. Perfecto.

The “cheese” is a variation of the cheese in my lasagna recipes, which gets combined with other things like meat sauce, when you make lasagna. I added some extra spices here because I thought the dairy-free cheese was a little bland all by it’s lonesome. (You know, without its friend Mr. Meatsauce.) I think the extra spices make this dish even better, but you can leave out the cumin and paprika if you prefer. I hope you like it!

P.S. You can get those lasagna recipes in my free pasta eBook.

Potatoes au Gratin

dairy-free, gluten-free, grain-free

Potatoes:
2 and ½ pounds (about 9) russet potatoes

“Cheese”:
1 ½ cups cashews
1 ½ cups water
½ teaspoon fine-ground sea salt
1 ½ teaspoons Herbamare
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon pepper
½ teaspoon Dijon mustard
1 tablespoon lemon juice
¼ cup ghee + more for the dutch oven
2 tablespoons arrowroot flour

1. Set the oven to 400F.
2. Peel the potatoes and cut them into about ½ inch cubes.
3. Add the potatoes to a greased 5 quart dutch oven.
4. Puree the cashews, water, salt, Herbamare, onion powder, garlic powder, cumin, paprika, pepper, Dijon, and lemon juice until completely smooth.
5. In a saucepan make the rue: Melt the ghee over about medium heat, then whisk in the arrowroot flour. Slowly pour in the puree while whisking to thicken slightly.
6. Pour the sauce over the potatoes in the dutch oven.
7. Put the lid on and bake for 50 minutes.
8. Carefully remove the dish from the oven wearing oven mitts, and take off the lid. Make sure that everyone knows not to touch the lid or the pot that have been in the oven. (Yeah, I’ve done that.)
9. Allow the dish to cool slightly, then serve. It will thicken more the longer it cools.

Serves 10

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♥, Kelly

 

Comments

  1. says

    Wow, awesome, thanks for posting this! My mom was just saying she wasn’t going to have scalloped potatoes at Easter dinner this year since most of the people at the table don’t eat it… I’m in charge of bringing the root veggie side dish and I’ll have to try this one either today or later!

  2. Gail says

    I’m so intrigued with the cheese recipes because we love cheese but can’t have it. I was wondering if there might be a variation of this using the savory cashew cream cheese you posted a long time ago? We’re borderline on eating too many eat nuts but do okay with the cultured cheese. That would make it less allergenic. Thanks for all your delicious recipes. My mom just got two of your books for her birthday in April. :)

    • says

      Ghee comes from dairy, but it’s casein-free, and lactose-free. People like me with celiac disease have to avoid casein because it’s almost identical to gluten on a molecular level. The blog used to say “casein-free” rather than “dairy-free” at the top, but we changed it since most of my readers who don’t tolerate dairy can tolerate ghee.

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