These will get the party rollin at any funeral and won't land you in the grave!

Ingredients

8 medium yukon gold or red potatoes
2 Tablespoons olive oil 
2 leeks 
8 mushrooms
1/4 cup butter
1/4 cup namaste gluten-free flour (or gluten-free flour of choice)
2 cups clear vegetable broth (non-tomato based)
1 cup cashew cream 
2 cloves fresh garlic or 1/2 teaspoon garlic powder
1 teaspoon sea salt
1/4 teaspoon white pepper *
1 cup sharp cheddar cheese

     Directions Below

 

 

 

 

Step ONE:

8 medium yukon gold or red potatoes

Wash and stab each potato with a fork a couple of times. Place and cook in microwave for about 8 minutes. You want them to be cooked. A good way to test is to insert a fork into them. It should go into the potato and remove easily. If they need more time to cook, cook in 2 minute increments until done. Once potatoes are cooked, slice them about 1/4" the length of the potato. Sizes will vary. Place in the bottom of a 9x11 glass dish pan and layer all potatoes. While potatoes are cooking, start Step TWO.

Step TWO:

2 Tablespoons olive oil

2 leeks (whites only), sliced

8 mushrooms, chopped

Heat olive oil in a raised pan over medium heat. Add leeks and mushrooms, stirring occasionally. Be careful not to brown them. If you need more olive oil, add it. Cook for 15 minutes. Spread over the entire length of potatoes. Preheat oven to 400 degrees.

Step THREE:

1/4 cup butter

1/4 cup namaste gluten-free flour (or gluten-free flour of choice)

2 cups clear vegetable broth (non tomato based)

1 cup cashew cream 

2 cloves fresh garlic, minced or 1/2 teaspoon garlic powder

1 teaspoon sea salt

1/4 teaspoon white pepper *

1 cup sharp cheddar cheese

Use pan from Step TWO (do not clean). Melt butter over medium heat. Once melted, slowly stir in flour while stirring. Slowly add in cashew milk, garlic, salt, and pepper while stirring constantly. Bring to mild boil then add cheese. Continue to stir. Once cheese melted, TASTE! If it needs more salt, garlic or cheese, ADD THEM!!! Once you have perfected the cheese sauce to your liking, pour evenly over potatoes, leeks and mushrooms. Place in 400 degree oven for 15 minutes or until hot and bubbly.

Options:

*Substitute 1/4 tsp white pepper for 1/8 tsp black pepper (I prefer white pepper in white sauce dishes. It has a milder taste and doesn't overwhelm the dish as easy).