Tender potatoes and a dairy-free cream sauce come together in this stunning potato gratin made with just 8 ingredients! It’s the ultimate holiday side dish!
Preheat the oven to 400 degrees F (204 C) and set out an 8 x 8-inch (or similar size) baking dish or oven-proof skillet (adjust the size of the dish if altering the default number of servings).
To a high-speed blender, add the water, cashews, garlic cloves, nutritional yeast, olive oil, salt, pepper, and nutmeg (optional). Blend on high until very smooth with no bits of cashews remaining, scraping down the sides as needed. This takes about 1-2 minutes. Transfer to a mixing bowl and add the finely chopped rosemary. Mix to evenly combine.
Add the sliced potatoes to the bowl of sauce in small batches, tossing with clean hands to evenly coat each slice in sauce. Transfer the slices to your baking dish of choice and arrange them in spirals, or rows, where they are close together with no large gaps (see photos). Repeat until all the potatoes are coated in sauce and arranged in the dish. Pour any remaining sauce over the top of the potatoes and jiggle the dish side to side to get the sauce to settle between the potatoes.
Sprinkle the top with the vegan parmesan cheese and a few small sprigs of rosemary, then cover with foil. Bake for 45-55 minutes or until the potatoes are very tender when poked with a knife. Remove the foil and bake for an additional 15 minutes to brown the top.
Enjoy warm! Leftovers keep for 2-3 days in the refrigerator or in the freezer for up to 1 month.
Notes
*Nutrition information is a rough estimate calculated with 200 grams each of Yukon gold potato, purple potato, and sweet potato and without optional ingredients.