Anti Inflammatory Dairy Free Potato Casserole

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Anti Inflammatory Dairy Free Potato Casserole

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Ingredients

6 servings

For the casserole

3 lbs yukon gold potatoes, peeled and sliced ¼-inch thick
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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For the sauce

1 cup raw cashews, soaked in water for at least 1 hour and drained
1 ½ cups unsweetened dairy free milk
½ cup chicken broth
3 tbsp olive oil, divided
3 cloves garlic, minced
1 medium yellow onion, finely diced
3 tbsp all-purpose flour
1 tsp dijon mustard
3 tbsp nutritional yeast
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika

For the topping

1 cup gluten free breadcrumbs
1 tbsp olive oil
¼ tsp salt

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
2
Place the soaked, drained cashews in a blender with the dairy free milk and chicken broth. Blend on high until completely smooth and no grit remains, about 2 minutes. Set the cashew cream aside.

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