Potato-Carrot Gratin with Grated Cheese & Cashews
Created by Adapted from La Cucina Italiana• Course: Side Dishes • Diet: Vegetarian • Season(s): Fall
Ingredients
- 5 russet potatoes
- 4 carrots
- 1 leek, white and light-green part only, cleaned and julienned
- salt and freshly milled black pepper
- 1 cup cashews
- butter for greasing
- 3 ounces hard cheese
Instructions
Preheat the broiler. Peel the potatoes and the carrots and shred them through the medium holes of a grater. Combine them in a bowl with the leek, and season with salt and pepper. Mix and set aside. Place the cashews in a food processor. Pulse to a coarse grind, and set aside.
Butter 6 small, round, microwave-safe baking dishes, and distribute the grated carrots and potatoes among them. Microwave in sets of 2 on high for 5 minutes. Grate the cheese, and sprinkle it on top of the grated vegetables. Finish with the ground cashews, and place under the broiler until the cheese is melted and golden and the nuts are toasted, about 4 to 5 minutes.