Organic Fare - Scalloped Potato Bake


* We provide

1.5kg peeled potatoes, sliced thinly

150gm cashews

1 litre vegetable stock

300gm mushrooms - sliced 

2 onions sliced finely

3 garlic cloves - crushed or chopped finely

1 bunch of chives - chopped

You Provide: 

1/4 cup Brewers Yeast or Vegan Cheese 


Preheat oven to 180C

Heat a large hot pan to dry fry the onions for a few minutes, add mushrooms stirring gently for another minute. Add 200ml stock to deglaze the pan and brown the onion and mushrooms a little. 

Add the potatoes and 400ml of stock and gently boil  until the liquid has been absorbed. 

Blend cashews with 400ml stock until really creamy, so blend a lot! 

Add chopped chives to the cashew cream.

Gently layer potatoes into your large dish, sprinkling 1/4 cup of yeast or vegan cheese in between layers, saving a little for the very top and pour cashew cream over the top, then sprinkle a few chives. 

Bake for 15 minutes, let stand for 5 minutes. 

Serves 4 - 6

* We rarely may need to substitute items due to availability.

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