Potato Bake with Fennel Seeds & Black Salt

Running a small business can seem really large sometimes!

Thank goodness for a garden stocked with potatoes, onions and fennel seeds, and Caroline Marie Dupont’s beautiful book ‘Enlightened Eating’. Life saving combination. And comfort food to boot… Potato bake gets healthy.

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Potato Bake with Fennel Seeds & Black Salt

completely inspired by Enlightened Eating


1 cup organic raw cashews

4 cups water

2 Tbs nutritional yeast flakes

1 medium organic onion

1 Tbs fennel seeds, lightly toasted

1 Tbs arrowroot powder

1 Tbs black salt flakes

1 organic bay leaf

5-6 large organic potatoes, sliced (I used red russet because that’s what I dug up!)


Pre heat oven to 180C.


Make the ‘white sauce’ by blending the cashews in a food processor until smooth. Add the water and blitz to mix. Then add the onion, fennel seeds and arrowroot, and blend one last time.


Pour the cashew mix into a saucepan and stir with a wooden spoon until it thickens. Remove from heat.


Spread a layer of sauce in the bottom of a casserole dish, then alternate the sliced potatoes and sauce until you fill the casserole, finishing with the cashew mix on top. Tuck the bay leaf under the top layer of sauce.


Sprinkle with black salt flakes (or any other salt you like) and a few extra fennel seeds, cover and bake for 35-40 minutes then remove the cover and continue to bake for another 30-40 minutes until golden brown and bubbling on top. The final cooking time will depend on what type of potato you use.

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