500g white potatoes
500g sweet potatoes
1 cup (140g) cashews
1 tsp mixed herbs
3 large cloves garlic, crushed
1 tsp salt
freshly ground black pepper, to taste
PREHEAT YOUR OVEN TO 200C / 392 F
Firstly, add 1/3 of the cashews, water, vegetable stock, garlic, salt and pepper into a blender, and blend until smooth. Then, add another 1/3 of the cashews and blend again until smooth, followed by the final 1/3 of the cashews, and blend again until smooth. (This just makes it easier for your blender). Then, when this is done and the mixture is smooth, set it aside.
Next, peel the potatoes and thinly slice them into circular shapes. When this is done, add the potato slices into a large oven proof dish, placing them neatly next to each other and then laying them on top of each other. Then, get the cream mixture and pour it over the potatoes to almost cover them completely.
When this is done, sprinkle the dish with some extra pepper, and add it into the oven and bake for 1 hour – 1 hour 15 minutes, until the potatoes are soft and the cream is golden. Then, when the potatoes have cooked, remove them from the oven and serve.