I wonder how long I can go without posting a potato recipe? Here’s another one for you: Rosemary Scalloped Potatoes! The creamy sauce it’s baked in, and the layers of soft but still firm potatoes… And then you have the savory rosemary mixed in with it! Living in the mid-west scalloped potatoes was a more regular dish at gatherings. Once I came to Texas you realize the little differences from moving from the North to the South. Although most knew what scalloped potatoes were, they didn’t have them very often or at all. So I have to make sure I support my “northerner ways” and post this! It does take longer and has more steps than other potato recipes, but it is not as complicated as it looks. You can always top it off with some cheese shreds, but I like it just with the cashew sauce!
Rosemary Scalloped Potatoes
- small amount of oil
- 1 onion, chopped
- 2-3 cloves garlic, chopped
- 2 cups cashews (soaked overnight if you’re not using a high powered blender)
- 1/2 c almond milk
- 5 lbs potatoes of choice, cleaned, skinned, and sliced thin
- 2-3 tbsp chopped fresh rosemary
- pinch of nutmeg
- salt and pepper to taste
- Heat oven to 350 degrees F. Grease and 9×13 pan
- Heat oil in a medium skillet and add onion and garlic. Sautee until onion is translucent. Remove from heat.
- Take onion mixture, cashews, and almond milk and blend until smooth. Add water or plant based milk if you want the mixture more like a sauce verses a paste. Pour into a medium bowl. Add in rosemary, nutmeg and salt and pepper and stir to combine.
- Spread the potato slices in 9X13 pan. Once 1/2 way full cover with 1/2 the cashew mixture. Finish the potato layers or until the pan is full and top with the remaining cashew mixture.
- Bake for 45 minutes – 1 hour or until it starts to brown. Let cool for 10 minutes and dig in!