in HIS kitchen: Creamy Potato Bake (GF)

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Creamy Potato Bake (GF)

6 potatoes, peeled and sliced

1 onion, chopped in rings

Cream

¾ cup cashews

2 ½ cups water

1 vegetarian chicken-style massell stock cube

3-4 tablespoons savoury yeast flakes

1 teaspoon garlic powder

1 tablespoon lemon juice

3 tablespoons oil

½ teaspoon salt

Layer the potatoes and onions in large lasagne dish – sprinkle with salt between layers, set aside. Place all cream ingredients into blender and blend for 2 minutes until smooth. Pour cream over potatoes and onions and cover with foil. Bake at 170 degrees celsius for 1½ hours.

"The Lord will fight for you and you shall hold your peace." Exodus 14:14

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Creamy Potato Bake (GF)

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