Comfort Food Scalloped Potatoes
I do not remember eating these very many times growing up on the farm and definitely not this version. When my grandmother passed I started thinking about what I knew here favorite things to be. It was funny because what I remember most is her making everyone else’s favorite foods or baked goods. She worked with a lot of fresh produce from her garden that was stored in her very large cold room. Potatoes were always a part of the menu.
I learned many things from my grandmother cooking and baking being high up on the list. Many foods that bring me the comfort I have adjusted over the years so that I may keep to what I consider to be health-promoting. Here is a version of scalloped potatoes that I think even my granny might enjoy and they bring me comfort.
1 cup of raw cashews
2 cups of water
3 cloves of garlic
¼ of red pepper
1 medium sized carrot
1 tsp celtic salt (Or to taste.)
1 tsp Herbamare (Dried herbs to boost flavor without boosting salt intake.)
2 tsp fresh thyme leaves, plus extra for garnish (1 tsp of dried)
3 scallions, trimmed and thinly sliced
5 russet potatoes, peeled and thinly sliced, ⅓ inch(Or another yellow potato.)
Paprika ( I use smoky paprika often when doing a cashew sauce.)
Preheat the oven to 375°.
In a high-speed blender, puree cashews, water, garlic, pepper, carrot, Herbamare, and salt until smooth and creamy.
Add thyme and scallions to the cashew cream and mix in with a spoon. In the pan, place a thin layer of sauce so there is no need to grease the pan. Layer of the sliced potatoes, overlapping, and pour enough to cover potatoes of the cashew cream on top. Repeat for each layer until potatoes and cream are all added.
Dust the top with a little paprika then cover the dish first with a sheet of parchment paper then covered tightly with foil.
Bake for 55 minutes.
Remove the parchment/foil and continue baking for another 10-15 minutes or until the top layer is nicely browned and fork-tender.
Garnish with fresh parsley and scallions before serving.
*** You can decrease the fat by replacing 1/2 cup of the cashews with an equal amount of freshly steamed cauliflower.