The “cheese” in this recipe is a variation of the cheese in my lasagna recipes, which gets combined with other things like meat sauce, when you make lasagna. I added some extra spices here because I thought the dairy-free cheese was a little bland all by it’s lonesome. (You know, without its friend Mr. Meatsauce.) I think the extra spices make this dish even better, but you can leave out the cumin and paprika if you prefer. I hope you like it!
Potatoes au Gratin
dairy-free, gluten-free, grain-free
Potatoes:
2 and ½ pounds (about 9) russet potatoes
“Cheese”:
1 ½ cups cashews
1 ½ cups water
½ teaspoon fine-ground sea salt
1 ½ teaspoons Herbamare
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon pepper
½ teaspoon Dijon mustard
1 tablespoon lemon juice
¼ cup ghee + more for the dutch oven
2 tablespoons arrowroot flour
- Set the oven to 400F.
- Peel the potatoes and cut them into about ½ inch cubes.
- Add the potatoes to a greased 5 quart dutch oven.
- Puree the cashews, water, salt, Herbamare, onion powder, garlic powder, cumin, paprika, pepper, Dijon, and lemon juice until completely smooth.
- In a saucepan make the rue: Melt the ghee over about medium heat, then whisk in the arrowroot flour. Slowly pour in the puree while whisking to thicken slightly.
- Pour the sauce over the potatoes in the dutch oven.
- Put the lid on and bake for 50 minutes.
- Carefully remove the dish from the oven wearing oven mitts, and take off the lid. Make sure that everyone knows not to touch the lid or the pot that have been in the oven. (Yeah, I’ve done that.)
- Allow the dish to cool slightly, then serve. It will thicken more the longer it cools.
Serves 10
♥, Kelly
This recipe comes from my new book, Easy Paleo Meals, which contains all my holiday recipes and meal plans!
Sheri says
This looks delicious! Could I use coconut oil or olive oil in place of the ghee?
Thanks
kim says
What about palm shortening in place of the ghee?
Adventures in Dressmaking says
Wow, awesome, thanks for posting this! My mom was just saying she wasn’t going to have scalloped potatoes at Easter dinner this year since most of the people at the table don’t eat it… I’m in charge of bringing the root veggie side dish and I’ll have to try this one either today or later!
Kristin says
Sounds yummy! Is ghee not considered dairy?
Kelly says
Ghee is made from butter, but the lactose and casein (which we have trouble digesting) are removed.
Gail says
I’m so intrigued with the cheese recipes because we love cheese but can’t have it. I was wondering if there might be a variation of this using the savory cashew cream cheese you posted a long time ago? We’re borderline on eating too many eat nuts but do okay with the cultured cheese. That would make it less allergenic. Thanks for all your delicious recipes. My mom just got two of your books for her birthday in April. 🙂
Matt says
How is ghee considered dairy-free? It is made from butter. I would use coconut oil instead.
Kelly says
Ghee comes from dairy, but it’s casein-free, and lactose-free. People like me with celiac disease have to avoid casein because it’s almost identical to gluten on a molecular level. The blog used to say “casein-free” rather than “dairy-free” at the top, but we changed it since most of my readers who don’t tolerate dairy can tolerate ghee.
Shauna Blake says
Thanks so much for this recipe. Just what I was looking for this Easter!
Going to try it out tomorrow 🙂