Cod and Potato Gratin with Leeks is easy an easy enough recipe for weeknight dinners but it’s also special enough to serve to guests. And nobody will ever guess it’s dairy free!
- 3/4 cup raw cashews (preferably soaked 1 to 2 hours1 cup minus 2 tablespoons water2 tablespoons lemon juice1/2 teaspoon Dijon mustard1/2 teaspoon raw honey1/8 teaspoon Himalayan pink salt, plus more to tasteWhite pepper, to taste1 1/2 pounds white potatoes1 leek, white and green parts, halved1 pound wild cod or haddock (or other firm white fish), thickly sliced on the diagonal Sliced scallions, for garnish, optional)
- Preheat oven to 375 degrees. Lightly oil the bottom and sides of six 8-ounce individual-sized baking dishes or a 13-inch oval gratin pan.To a high speed blender, add the cashews, water, lemon juice, Dijon mustard, honey and 1/8 teaspoon of the salt. Process on high speed until smooth and creamy. Set cashew cream aside. Cut the potatoes crosswise into thin, uniform slices. Cut the leeks crosswise into slices about twice as thick as the potatoes. Season the fish lightly with salt. Spread half of the potatoes among the six individual-sized baking dishes, overlapping to cover the bottom. Season potatoes lightly with salt and pepper. Scatter half of the leeks over the potatoes, then arrange the fish slices over the leeks in a single layer, overlapping the slices as necessary. Top with the remaining potatoes. Season with salt and pepper to taste. Pour the cashew cream evenly over the layers (Note: if using individual-sized baking dishes you will use about 1/3 cup of cashew cream per dish.) Bake for 40 minutes.Remove from the oven and spoon some of the cooking liquid over the top of the gratin to moisten the potatoes. Continue to bake until the tom layer of potatoes is tender when pierced with a sharp knife, about 10 to 15 additional minutes. Let stand for 10-15 minutes, garnish with scallions (optional) and serve.