Ready in 1 hour
Makes one 9x13 inch pan
Recipe by Courtney Anderson
5 large Russet potatoes (about 3 lbs)
3 cups Pine View Farms' bone broth
1 1/2 cups cashews (soaked for 4-8 hours)
1/2 cup Nutritional yeast
2 tbsp ghee or butter
3 garlic cloves diced
1 tbsp onion powder
Juice of 1 lemon
Parsley or thyme
Optional: cheese to top
- Preheat oven to 400F. In a blender, add bone broth, cashews, nutritional yeast, garlic, onion powder, lemon juice, salt and pepper. Blend till smooth.
- Using a mandolin or knife slice potatoes into thin rounds. Butter baking dish, and add half of the potatoes, pour half the sauce, add remaining potatoes and top with sauce. Bake in oven for 50-60 minutes.
- Optional: top with cheese (Parmesan or Mozzarella) and broil for 2-5 minutes. Remove from the oven and add fresh herbs. Enjoy with Roasted ham, Cold Smoked Pork Loin roast or chops.