Creamy Potato Bake

Difficulty: Easy

Serves 4-6

When I announced on Instagram recently that I was going to start prepping Christmas recipes, I could almost hear the groans coming through the phone. While it does seem a tad early to start rolling our the festive fare, you gotta realise that I do it for you guys so that you can plan your holiday meals well in advance! My mum makes our vegan Christmas lunch so this is all 4 u, fam.

Potato bake is one of those classic dishes that appears at just about every Aussie gathering. Usually it’s full of cream and covered in cheese but my Creamy Potato Bake is nowhere near as bad for you but tastes hella fine. Don’t wait til Christmas to try this one, it’s a banger.

First cab off the rank this year is a creamy as hell potato bake that you can prep the day before, pop in the fridge and bung it in the oven when you’re ready to roll. You should be able to pick up nearly all of these ingredos from your local grocery and while the porcini powder is technically optional, I recommend you go out of your way to get some if you want to take your bake to the next level.

Ingredients

  • 1kg white potatoes, washed
  • 2 teaspoons salt
  • 300g silken tofu
  • 1 cup soy milk
  • 1 tablespoon olive oil
  • 1/2 cup nutritional yeast
  • 1 teaspoon porcini powder (optional)
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 teaspoon white pepper
  • 1 cup raw cashews, soaked overnight and drained
  • 1 handful chives, chopped

Method

  1. Grease a square baking dish and set aside.
  2. Slice your potatoes in .5cm slices and pop into a large saucepan with 1 teaspoon of salt.
  3. Fill the saucepan with water to cover the potato and bring to the boil.
  4. Allow to boil for 5-10 minutes until the potatoes have softened slightly.
  5. Drain and set aside.
  6. Add the silken tofu, remaining salt, soy milk, olive oil, nutritional yeast, porcini powder, garlic powder, onion powder and white pepper to a food processor and blend until smooth.
  7. While still blending, gradually add the cashews until smooth.
  8. Add a layer off potato slices to the base of the baking dish and top with 1/4 cup of the creamy mixture.
  9. Continue this with the remaining potatoes and creamy mixture, finishing it off with all the of the remaining sauce on top.
  10. Cover and place in the fridge until ready to bake.
  11. When ready to bake, preheat the oven to 180°C and bake for 30 minutes (the top of the bake should be golden and a bit crispy)
  12. Top with chives and serve.

Chelsey