Dairy Free Dauphinoise Potatoes

• Vegan
• Gluten free

• Produce

  • 1 tbsp Onion flakes, dried
  • 5 Potatoes, medium

• Baking & Spices

  • 2 tbsp Arrowroot starch
  • 1 Pinch Cayenne pepper
  • 1 Paprika
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 2 cups Water

Found on godairyfree.org

Ingredients

• 5 medium potatoes (see note below)
• ½ cup raw cashews (see note below)
• 2 cups water, divided
• 2 tablespoons arrowroot starch (can sub non-GMO cornstarch)
• 1 tablespoon dried onion flakes
• ¾ teaspoon salt
• Pinch cayenne pepper (optional)
• Paprika, for topping

Directions

• Preheat your oven to 375ºF.
• Slice the potatoes very thin. A mandolin is very helpful here (I use this one).
• Spread the potatoes evenly in a 7x11-inch baking dish or oven-safe skillet.
• Place the cashews in your blender and add half of the water. Blend until smooth. Add the remaining water, starch, onion flakes, salt, and cayenne (if using. Blend until smooth.
• Pour the cream over the sliced potatoes, and lightly sprinkle the potatoes paprika.
• Bake for 1 hour or until the potatoes are fork tender and appear crispy on top.