A zesty potato casserole is a great addition to almost any meal. This recipe features a topping that gets perfectly crispy around the edges.  

• 6-8 medium red potatoes, peeled and sliced into ½ slices
•     ½ teaspoon salt
•     1/8 teaspoon pepper
•     1½ cup corn, fresh or frozen (if fresh be sure to use the corn milk)
•     2 tablespoons onions, finely minced
•   1 can green chiles (4 oz) mild or medium 
•     3 tablespoons chives, minced
•     Vegan butter (optional)
•    2 cups vegetable broth
•     ½ teaspoon Deb’s Seasoning (page 269) 
•     2 cups cashew cream (page 252)

Preheat oven to 375°F (190°C). Lightly oil a 9”×13” pan or baking dish. Begin by making the cashew cream.  Arrange potato slices in a single layer on bottom of a baking dish or pan. Lightly sprinkle with salt and pepper. Then add half of the corn, 1 tablespoon of onion, and half of the chiles, and 1 tablespoon of chives. You can dab little pieces of vegan butter around if you like. Starting with sliced potatoes, repeat making another layer. If you have any leftover potatoes use them to top the dish. Pour vegetable broth over top of layers. Add the Deb’s Seasoning to cashew cream and mix well. Then pour the cashew cream over the top of the potatoes. Bake for about 1 hour uncovered. Check with knife to make sure potatoes are tender. If top becomes brown but potatoes are still not tender, cover with foil until done. Remove from oven and let rest for a few minutes before serving.