hawaiian haystack cream sauce - potato sauce

ingredients:
1 large onion - chopped
1 large garlic clove - diced
4 smaller/medium sized potatoes - peeled and chopped
2 cups vegetable (or chicken) broth - divided
1/2 cup water
1/3 c raw cashews (or almonds)
1 tsp himalayan salt
1/4 tsp coriander
1/4 tsp garlic powder
1/4 tsp onion powder

directions:
add onion, garlic, and 1/2 cup water to saute pan.  saute over medium-high heat until fragrant and starting to soften.  add potatoes and 1 cup veggie broth.  bring to a light boil, then reduce heat to medium-low, cover with tight fitting lid, and cook until potatoes are soft (about 15 minutes).  stir occasionally.  when potatoes are soft, transfer all contents to blender.  add the remaining cup of veggie broth.  add cashews, salt, coriander/garlic powder/onion powder to the blender.  blend on high until smooth and creamy.  pour sauce on top of brown rice and add desired toppings to make your haystack.

*if the liquid on your potatoes happens to dry up, just add a little extra vegetable broth.  

au gratin potatoes

white sauce:
4 tbsp butter
4 tbsp flour
1/2 tsp salt
2 c milk

melt butter in saucepan over low heat.  blend in flour, salt, and dash white pepper.  add milk all at once.  cook quickly, stirring constantly until mixture thickens and bubbles. 


2 c. white sauce
1 1/2 c. grated cheese
6-8 potatoes

cook potatoes in pressure cooker. 

layer cubed potatoes, grated cheese, sauce.  repeat layers.  bake @ 350 degrees for 30 minutes, or until bubbly.  need to cook longer if made ahead and refrigerated.