Ingredients
Equipment
Method
- Heat the oven to 400°F. Cover the cashews with hot water and leave for 10 minutes, then drain.
- Place the potatoes, fennel and drained artichokes in a broiler-safe roasting dish. Toss with the 3 tablespoons reserved artichoke oil, salt, pepper, garlic powder, smoked paprika and lemon juice from the Seasoning group.
- Pour the 3/4 cup oat milk and 1/4 cup water around the vegetables. Cover the dish tightly with foil.
- Roast for about 35 minutes. Check that a knife passes easily through the potatoes; if needed, cover and cook longer before adding the topping.
- Blend the drained cashews with the 1/3 cup oat milk, nutritional yeast, lemon juice, garlic powder, salt and optional miso from the topping group until smooth.
- Uncover the tender vegetables and spread the cashew topping evenly over them. Broil until golden in spots, watching continuously and checking from 2 minutes; depending on the broiler, this may take up to 8–10 minutes. Stop before the topping scorches.
- Rest for 5 minutes before serving.
Nutrition
Notes
Add-ins: Stir in sautéed leeks or spinach before adding the topping. Swaps: Soaked sunflower seeds can replace cashews, with a different flavor; check all other ingredients if avoiding nuts. Use another unsweetened plant milk if preferred. Make ahead: Roast the vegetables ahead and refrigerate; reheat thoroughly before topping and broiling. Ovenware: Use a dish rated for broiler heat. This covered oven method is designed to steam the potatoes before the topping browns.
Nutrition: Estimates are for one-quarter of the gratin, including all measured oil and salt. The calculation uses generic new potatoes, two fennel bulbs, 225 g of drained artichoke hearts and olive oil as the packing-oil proxy. Generic oat milk is used at about 240 g per cup; unsweetened brands vary. Optional miso and add-ins are excluded. The actual drained jar weight, marinade, milk and brands will change the values, especially sodium.
