Creamy Vegan Scalloped Potatoes

Scalloped potatoes are all about thin, even slices. Here they bake in a creamy cashew sauce with garlic and nutmeg, so the dish is rich without any dairy. The Götze SafeSlice Pro does the slicing: you load the potato into its chamber and push the handle, which keeps your hand away from the blade.

Serves 6 | Prep: 25 min | Cook: 70 min | Total: about 1 hr 35 min | Calories: about 290 kcal per serving (estimate)

Ingredients

• 1 kg (2.2 lb) Yukon Gold potatoes, scrubbed or peeled
• 100 g (¾ cup) raw cashews, soaked in hot water for 30 minutes and drained
• 400 ml (1⅔ cups) unsweetened soy or oat milk
• 2 tbsp nutritional yeast
• 3 garlic cloves
• 1 tbsp olive oil, plus more for the dish
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp ground nutmeg
• A few sprigs of fresh thyme

Instructions

1. Heat the oven to 190°C (375°F) and oil a 23 × 33 cm (9 × 13 in) baking dish.
2. Blend the cashews, plant milk, nutritional yeast, garlic, olive oil, salt, pepper and nutmeg until completely smooth.
3. Slice the potatoes with the Götze SafeSlice Pro, trimming each potato if needed so it fits the chamber.
4. Layer the slices in the dish, overlapping them slightly and spooning sauce between every couple of layers. Pour the rest over the top and scatter with thyme.
5. Cover with foil and bake for 45 minutes. Uncover and bake for another 20–25 minutes, until golden and a knife slides through easily.
6. Let the dish rest for 10 minutes before serving so the sauce sets.

Pro tip: Do not rinse the sliced potatoes. Their starch helps thicken the sauce. If you also cut the potatoes with a knife, a cut-resistant glove adds an extra layer of protection.

The Götze tools you need:

→ Götze SafeSlice Pro
→ Premium Cut Resistant Glove

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