Creamy Potato Fennel Bake

★★★☆☆

Prep: 30 mins Cook: 1 hour Serves: 6

Ingredients

Cashew Cream:
1 cup raw cashews, soaked overnight and drained
2 cloves garlic, minced
1⅓ cups milk
⅔ cup water or vegetable stock
¼ cup fresh lemon juice (from 1 large lemon)
1 tablespoon nutritional yeast flakes
2 teaspoons salt
Creamy Potato and Fennel Bake:
2 pounds russet potatoes, peeled and cut into very thin slices
2 fennel bulbs, very thinly sliced
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried rosemary
Zest from 1 lemon
2 tablespoons chopped pistachios
2 tablespoons chopped fennel fronds or fresh herbs
Extra olive oil for brushing

Instructions

1. For the cashew cream: In a blender or food processor, combine all cashew cream ingredients and blend on high speed until silky smooth. Set aside.
2. Preheat oven to 400°F. Grease a 10×13-inch casserole dish.
3. In a large bowl, toss sliced potatoes with olive oil, salt, thyme, and rosemary until evenly coated.
4. Create first layer: Arrange ⅓ of the potato slices in the prepared dish, slightly overlapping. Layer half of the fennel slices evenly on top. Pour half of the cashew cream over the fennel and spread evenly with a spatula.
5. Create second layer: Add another ⅓ of the potato slices, slightly overlapping. Top with remaining fennel slices. Pour remaining cashew cream over fennel and spread evenly. Arrange remaining potato slices on top in an overlapping pattern.
6. Bake for 55 minutes to 1 hour, until potatoes are tender throughout and top is golden and crispy around edges.
7. Brush top with additional olive oil for shine. Garnish with lemon zest, fennel fronds, and chopped pistachios before serving.

For best results, use a mandoline to slice potatoes and fennel very thinly for even cooking. Leftovers keep covered in refrigerator for up to 5 days and are excellent for brunch topped with a fried egg. The cashew cream provides a dairy-free alternative to traditional cream-based potato gratins.

Wine Pairing: Medium White