Goat Cheese Seaweed Potato Gratin

Delicious, cheesy, tender potatoes made with goat cheese and nuts!!

This would make the perfect addition to your menu for a special day or as a side dish to bring to gatherings, It just screams comfort! I specially love this dish because it’s easy to assemble and you can do other things while it’s baking, and it makes you look like a total boss in the kitchen. People won’t believe how. delicious it is :D!

Here is the link for the full video

Original recipe yields 6 servings

Ingredients

8–10 russet potatoes(roughly 3pounds)

1 onions, diced

  • For The Sauce

    • 1 cups raw cashews

    • 2 garlic cloves

    • 4 tablespoons of olive oil

    • 1/4 cup of Chopped Nori ( seaweed)

    • 2 1/2 cups unsweetened almond milk (or unsweetened plant milk of choice)

    • 1/2 cup nutritional yeast

    • 2 tablespoon lemon juice

    • 1 teaspoon salt + to taste

    • 1 Tablespoon of powder turmeric

    • 85 gr of creamy Goat cheese

    Directions

    • Preheat oven to 375 degrees

    • Heat a nonstick skillet over medium-high heat. Once ready, add the two garlic cloves, along with the 4 tablespoons of olive oil. Cook until the garlic is soft 2-3min. Add the raw cashews and cook for another 4min.

    • Cover all of the Nut/plant milk, add the turmeric, salt, lemon juice and zest, nutritional yeast. Cook for around 6min.

    • Add the goat cheese and blend until smooth. Incorporate the chopped Nori, taste and Add more salt and pepper if needed.

    • Peel and thinly slice the potatoes evenly as possible. I prefer using a mandoline slicer. If you don’t have a mandoline slicer you can use a sharp knife.

      Just try to make the slices fairly consistent. ( so they all cook the same way).

    • Pour ¼ cup of the Cashew mixture into the bottom of the baking dish and evenly spread.

    • Layer ½ the potatoes in the baking dish, sprinkle with salt and pepper pour ½ the creamy sauce over the potatoes. Add the remaining potatoes and repeat the same process, top with the rest of the sauce.

    • Cover the baking dish with aluminum foil and bake for 45 minutes. Remove foil and bake for another 20 minutes or until the top of potatoes are brown and sauce is bubbling. The potatoes should be tender enough to easily pierce with a fork.

    • Remove from the oven and let sit for a few minutes before eating.

Adriana Urbina