Delicious eaten hot or cold, this creamy and flavourful onion and potato bake is filling yet light, perfect with salad, grilled vegetables or even alone.
Makes Two to Four Servings
- 270 g white onion
- 700 g potatoes
- ½ tbsp garlic powder
- ½ tbsp onion powder
- 1 tsp Himalayan salt
- 10 g agar agar
- 30 ml lemon juice
- 90 g tapioca flour
- 270 g cashews
- 560 ml water
- 50 g cashews
- 360 ml water
Finely slice the potatoes and onions.
Blend the mozzarella ingredients and transfer to a pan. Cook over a high heat, stirring continuously to form a stringy solid cheese.
In a baking dish around 30 cm x 20 cm x 6 cm, layer in the order of potato, cheese, onion, breaking the mozzarella into pieces and spreading as much as possible and ending with a layer of onion.
Cover with a baking sheet and bake at 180°C for 40 minutes.
Blend the milk ingredients until smooth, remove the cover and pour over the entire dish. Cover again and bake for a further 40 minutes.
Remove the cover and grill for 10 minutes or until golden.
Season with salt and pepper.
For a nut free version, use sunflower seeds instead of cashews which will change the texture and flavour but still be delicious.