Cheesy Garlic Hasselback Potato Gratin

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When it comes to this Cheesy Garlic Hasselback Potato Gratin recipe, it is by far more than a fork full of goodness! Super creamy, packed with thick slices of potatoes and sweet potatoes, and loaded with flavor from the delicious cream sauce. Completely vegan, gluten-free and perfect for your Thanksgiving menu.

I’ve been creating so many recipes these past few days and I’m so excited to share everything with you! They are so good, ya’ll.

If you’ve been an avid follower of Orchids + Sweet Tea, then you know that I’ve shared many vegan recipes on this blog. However, this year, I chose to highlight vegan recipes for the Thanksgiving Holiday since many of you have requested food ideas.

When it comes to vegan dishes, people often get overwhelmed with the idea of creating something tasty that doesn’t make them feel like they are missing out.

Truth is—-vegan dishes aren’t entirely hard to make. You just need to remain calm and let your creative juices flow.

Of course, if you do find yourself stuck, then I’m here to help with my Vegan Archives section of the blog.

Need Other Recipe Ideas for Potatoes?

This Vegan Skillet Sweet Potato Casserole is the perfect way to enjoy the Holidays while remaining dairy-free, gluten-free, and naturally sweetened. Such a healthy alternative to a classic dish.

This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!

When it comes to these Easy Chickpea Sweet Potato Sliders + Aioli, no words are needed to describe the delicious flavors in each small bite. A nice twist on a classic veggie burger, these sliders are packed with a ‘meaty’ patty made completely from chickpea, sweet potatoes, amazing seasonings, and paired with a delicious homemade garlic aioli sauce.

These Sweet + Spicy Honey Chili Wedges are phenomenal. They come jam-packed with flavor and starts off as crispy baked sweet potato wedges which are generously dressed in a tasty Honey Chili sauce. 

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles.

Why You’ll Love This Recipe.

SUPER, DUPER creamy filling.

All organic.

Vegan and Dairy-Free.

Nicely seasoned.

Perfect as a side dish or main one.

Nice mix of potatoes and sweet potatoes.

So easy to make.

ONLY one pot required.

Sauce is made right in the blender.

Just SO GOOD!

Now, let’s dig right into this recipe.

Preheat your oven to 350 degrees Fahrenheit.

For the Cashew Cheese Sauce:

Add all ingredients (cashews at the bottom!) to a high-powered blender and blend until smooth, about 1-2 minutes. Set aside.

For Potatoes + Assembly:

Thinly slice potatoes using a very sharp knife, about 1/8 inches thick.

Lightly grease cast iron skillet and sprinkle the bottom with sea salt, garlic powder, and black pepper. Then arrange potatoes in a hasselback form (slightly leaned vertically like dominos when they fall in each other). Repeat until you’ve done so around the entire edge of the skillet into the center.

Now, slowly pour cashew cheese sauce over, in between, and around potatoes (getting every corner and space possible). **NOTE: Be sure that all potatoes are coated, but ensure that they are still visible on the tops by not pouring too much of the sauce; all sauce won’t be used!). Top with tomatoes.

Cover skillet with foil and bake for 60-75 minutes or until potatoes are cooked through and the fork can easily be poked through the potatoes. Remove foil, and increase oven to broil for 5 minutes or so, until tops are golden brown.

Once done, remove gratin from oven and let cool for 20-25 minutes. Sprinkle with dried parsley and scoop out portion to serve.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Cheesy Garlic Hasselback Potato Gratin recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

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Cheesy Garlic Hasselback Potato Gratin

When it comes to this Cheesy Garlic Hasselback Potato Gratin recipe, it is by far more than a fork full of goodness! Super creamy, packed with thick slices of potatoes and sweet potatoes, and loaded with flavor from the delicious cream sauce. Completely vegan, gluten-free and perfect for your Thanksgiving menu.

Course: Main Course, Side Dish

Keyword baked, cashews, classic, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, holidays, homemade, indulge, recipe, savory, thanksgiving, traditional, vegan, vegetarian, veggies

Prep Time: 25 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 40 minutes

Servings: 6 servings

Creator Shanika | Orchids + Sweet Tea

Must-Haves:

• 2 lbs. potatoes + sweet potatoes, rinsed + scrubbed (That's about 6 potatoes total!)
• 1 Tbsp grapeseed oil (See Notes!)
• 1 tsp garlic powder
• pinch of black pepper
• pinch of sea salt
• 1 cup grape tomatoes, halved

Cashew Cheese Sauce:

• 3/4 cups raw cashews, soaked (See Notes!)
• 1 1/2 cups Almond milk (You can use your fave plant-based milk!)
• 1/2 cup nutritional yeast
• 4 garlic cloves, minced
• 2 tsps sea salt
• 1/2 tsp ground mustard
• 1 1/2 tsp apple cider vinegar
• 1/2 medium red onion, diced

Garnish:

• dried parsley

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.

For the Cashew Cheese Sauce:

1. Add all ingredients (cashews at the bottom!) to a high-powered blender and blend until smooth, about 1-2 minutes. Set aside.

For Potatoes + Assembly:

1. Thinly slice potatoes using a very sharp knife, about 1/8 inches thick.

2. Lightly grease cast iron skillet with grapeseed oil and sprinkle the bottom with sea salt, garlic powder, and black pepper. Then arrange potatoes in a hasselback form (slightly leaned vertically like dominos when they fall in each other). Repeat until you've done so around the entire edge of the skillet into the center.

3. Now, slowly pour cashew cheese sauce over, in between, and around potatoes (getting every corner and space possible). **NOTE: Be sure that all potatoes are coated, but ensure that they are still visible on the tops by not pouring too much of the sauce; all sauce won't be used!). Top with tomatoes.

4. Cover skillet with foil and bake for 60-75 minutes or until potatoes are cooked through and the fork can easily be poked through the potatoes. Remove foil, and increase oven to broil for 5 minutes or so, until tops are golden brown.

5. Once done, remove gratin from oven and let cool for 20-25 minutes. Sprinkle with dried parsley and scoop out portion to serve.

6. Bon Appetit!

Tips | Notes:

SOAKED CASHEWS: To best soak cashews, add 1 cup of cashews to a bowl or measuring cup and cover with cold water, sealing the top with plastic wrap and leaving it out (at room temp.) overnight. When ready to use, drain and rinse. For same day: Add cashews to a bowl or measuring cup and cover with boiling water, sealing the top and leaving it for 15-30 minutes. Drain, rinse, and continue recipe.

OIL: Instead of grapeseed oil, you can also use extra virgin olive oil, if preferred.

STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve.

 

Cheesy Garlic Hasselback Potato Gratin.