Contains: Tree Nuts
Creamy, cozy and deeply satisfying, this potato and leek casserole is pure comfort food with a nourishing twist. Once cooked potatoes cool, some of their starch becomes resistant starch—a gut-friendly carbohydrate that helps feed beneficial bacteria. Reheat the leftovers the next day and you’ll retain much of that benefit.
Prep
10m
Cook
50m
Serves
4
Difficulty
easy
For the casserole
For the sauce
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Get Early AccessPreheat the oven to 375°F (190°C) and lightly grease a medium casserole dish. Soak cashews in hot water for 10 minutes.
Thoroughly wash the leeks, then thinly slice the white and light-green parts. Thinly slice the peeled potatoes into even rounds, ideally using a mandoline or food processor.
To make the cashew cream, add the soaked cashews, water, nutritional yeast, garlic powder, salt and black pepper to a high-speed blender. Blend until completely smooth and creamy.
Arrange half of the sliced potatoes in the casserole dish. Season lightly with salt and pepper, then spread half of the sautéed leeks over the top. Repeat with the remaining potatoes and leeks.
Pour the cashew cream evenly over the casserole, gently pressing down on the potatoes to help the sauce settle between the layers.
Cover the dish tightly and bake for 45 minutes. Remove the cover and bake for another 20–25 minutes, until the potatoes are tender and the top is lightly golden.
Let the casserole rest for 10 minutes before serving. Finish with fresh thyme or extra black pepper, if desired.
“Watch me make this recipe on YouTube for extra tips and variations.”
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