- For the casserole:
- 1¼ pounds russet potatoes (2 to 3 medium), peeled and thinly sliced (see step 2)
- 1 medium yellow or white onion, halved and thinly sliced (about 1½ cups)
- ½ pound medium white or cremini mushrooms, thinly sliced (about 1½ cups)
- 4 cups coarsely chopped Swiss chard or spinach
- 1½ cups chopped fresh basil (about 40 medium-large leaves)
- 1 ounce raw, unsalted cashews (about ¼ cup; for garnish)
- For the sauce:
- 2 cups unsweetened nondairy milk (I like soy milk)
- 2 ounces raw, unsalted cashews (about ½ cup)
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon granulated onion
- ½ teaspoon granulated garlic
- To make the sauce, place all of the sauce ingredients (nondairy milk, cashews, Italian herbs, and granulated onion and garlic) into a blender, and set aside (so the cashew can soften).
- To slice the potatoes thinly and uniformly (like potato chips), I suggest using a mandolin slicer. If you do not have a mandolin, use a chef’s knife and aim for about a 1/8-inch thickness. Place the sliced potatoes, onions, mushrooms, and chopped chard/spinach and basil each into their own bowls.
- Preheat the oven to 375°F. Set aside a 13×9-inch baking dish (you do not need to oil or use parchment paper).
- Blend the sauce thoroughly until smooth. Next, we will prepare the casserole by creating layers as follows in steps 5 through 9:
- Pour a thin layer of sauce into the dish so it coats the bottom evenly.
- Layer one-third of the potatoes across the bottom of the pan, only slightly overlapping them. Use the thickest and biggest potatoes on the bottom.
- Next, add half of the onions, half of the mushrooms, half of the basil, and half of the chard/spinach. Pour about half of the remaining sauce over this.
- Next, add another layer, starting with a layer of potatoes (use the smaller and any odd looking potatoes for this layer), followed by the remaining onions, mushrooms, basil, and chard/spinach.
- Now, finish the casserole with a final layer of potatoes, creating a nice-looking “roof” to your casserole. Pour the remaining sauce evenly over the top.
- Cover the dish with a glass lid (if it has one) or aluminum foil (make sure the foil doesn’t touch the food, and seal the edges). Bake for 30 minutes.
- Remove the foil (careful of the hot steam). Using a rotary cheese grater to create a cheese-like topping, grate the ¼ cup cashews evenly across the top, and cook uncovered for 5 minutes more, or until the potatoes are tender when pierced with a knife and the edges are lightly browned. Let stand for 5 minutes before serving.
For a lower-calorie dish, in the sauce use 1 cup water and 1 cup nondairy milk, and/or decrease the amount of cashews from ½ cup to ¼ cup. You can also omit or reduce the grated cashews on top.
If you have a high-sided (deep-dish) 9x13 casserole dish, this would be a great use for it. The layers can get pretty high, but if using a regular 9x13 dish (not deep dish), just press down on the layers with your hands before placing the last layer of potatoes.
- Serving Size: 1/8 recipe
- Calories: 155
- Sugar: 2.9g
- Sodium: 52mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 3.1g
- Protein: 6.7g
- Cholesterol: 0