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.
Preheat your oven to 350 degrees Fahrenheit.
Add all ingredients (cashews at the bottom!) to a high-powered blender and blend until smooth, about 1-2 minutes. Set aside.
Thinly slice potatoes using a very sharp knife, about 1/8 inches thick.
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.
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.
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.