
Thinly sliced Yukon Gold potatoes bake up tender and creamy under a rich, savory sauce built from blended soaked cashews, garlic, sautéed onion, and a generous dose of nutritional yeast for that deep, cheesy flavor. A hint of Dijon and smoked paprika keeps things savory and layered, while a golden, crisp breadcrumb topping adds the perfect crunch against the soft potatoes underneath. Everything bakes together in one dish until the center is fork-tender and the top turns deeply golden, then rests just long enough to set into clean, scoopable layers. A scatter of fresh chives at the end brightens the whole thing up without overpowering it. It's a comforting, crowd-pleasing casserole that fits neatly into a plant-based table, whether you're serving it as a holiday side or a weeknight main.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
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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