Preheat the oven to 375 degrees. Grease a medium baking dish.
In a powerful blender, puree the cashews, water, garlic, and salt. Set aside and place in a large bowl. Add the thyme and green onions and stir well.
In a baking dish, place half of the sliced potatoes slightly overlapping and spread half of the prepared cream. Fill with the remaining potatoes and again top with the remaining nut sauce.
Sprinkle with paprika and nutmeg and cover with aluminum foil. Bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the potatoes are tender and golden on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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