Rainbow Dauphinoise Potatoes

Serves 8 as a side

Ingredients:
2 white onions, sliced
4 white potatoes, sliced (1kg)
1 large sweet potatoes, sliced (500g)
2 small raw beetroot, sliced (500g)
25g fresh dill
1 tbsp olive oil
2 tbsp nutritional yeast

For Sauce:
200g cashew nuts
4 tbsp nutritional yeast
2 tsp dijon mustard
1 stock cube in 400ml boiling water
200ml cup soy milk
3 garlic clove, crushed
zest and juice from 1 lemon
salt and pepper to taste

Method:

1. Preheat oven to 200ºC.

2. Start by slicing the onions and frying them in a pan with the olive oil until golden brown and soft. Meanwhile, put a medium sized pan of water a hob and bring to the boil.
   
   
   

3. Slice the white potatoes, sweet potato and beetroot into thin 0.5cm slices either using a mandolin or sharp knife.

4. Add to the water and boil each separately for 3-4 minutes. Boiling them separately will prevent the potatoes from turning pink! After 3-4 minutes in boiling water, remove from the pan and leave to rest while you make the sauce.
   
   
   

5. Next, dissolve a stock cube in 400ml of boiling water.

6. In a high speed blender, add the cashew nuts, nutritional yeast, dijon mustard, stock, soy milk, garlic, lemon juice and zest and salt and pepper. Blend until smooth.
   
   
   

7. In a large casserole dish, start by covering the bottom with a cup of creamy cashew sauce and spread across the base of the dish into a thin layer. Next start laying out the beetroot, sweet potatoes and white potato along the bottom in alternating patterns to create a colourful rainbow pattern.

8. On top of the veg layer, add a layer of cooked onions, followed by a sprinkle of fresh fill. Pour on another cup of sauce on top.
   
   
   

9. Follow this pattern until you have no more potato and beetroot left- we found we did 3 layers in total. Once you add the final pieces of beetroot/potato, pour over the remaining sauce and sprinkle with some nutritional yeast.

10. Put this in the oven for 45 mins. It should be crispy and golden brown on top.
    
    
    

11. Remove from the oven and allow to cool slightly before serving. Sprinkle with some more fresh dill, serve and enjoy!