Step 1

Using a mandoline or sharp knife, slice potatoes evenly into 0.04-0.08 inch / 1-2 mm thin slices.

Step 2

Add cashews, milk, and vegetable broth (or water) to a blender, and blend until completely creamy. Add garlic, lemon juice, miso, mustard, nutritional yeast, parmesan, thyme leaves, nutmeg, and a large pinch of salt and pepper, and blend again to combine everything. Taste and adjust if needed. The cream tastes intense at this point, it will taste milder once the potatoes soak it all up.

Step 3

Pour sauce over the potatoes, and mix very well to coat the slices everywhere.

Step 4

Transfer potatoes to a baking dish. Arrange the top layer neatly for a pretty presentation. Cover dish with kitchen foil. Bake at 400 F/ 200 C in a preheated oven for 50 minutes, then remove foil, and bake for another 30 minutes, or until golden and bubbly.