This dish is 100% comfort food, and is a cross between potatoes au gratin and lasagna. With the potatoes are layers of mushrooms, onions, chard, and fresh basil. The cashew sauce makes the dish rich and creamy (see Notes for low-calorie options).
In my experience, this dish works best with russet potatoes, since they are starchier and soften nicely during cooking. I have used Yukon golds, too, but they a require longer cooking time, thus overcooking the other vegetables a bit. This dish has multiple steps and takes a bit of preparation, but the final result is worth it. I suggest reading the entire recipe through once first before starting. This makes excellent leftovers! You can reheat them in a microwave, or put a portion or two in a nonstick pan with a little water in the bottom and on the underside of the lid, and heat covered on medium-low until heated through.Print