Zucchini potato gratin

My first time making a potato bake in a Le Creuset pan!  To this I added caramelised onions as a bottom layer, and the cheese sauce was the peerless Hurry Up Alfredo (https://veganyumyum.com/2009/09/hurry-up-alfredo-vyy-cookbook/index.html).  Grated some Vegusto on top.  Layered everything up and baked it and look, I don't want to give away the responses of my diners but there may have been tears of gratitude. 

INGREDIENTS

• 1 1/2 lbs yukon gold potatoes (3-4), cut into thin 1/16-inch slices
• 1 lb zucchini or summer squash (3-5), cut into 1/8-inch slices
• 1 1/2 cups cashews*
• 1 1/2 cups water
• 2-4 cloves garlic
• 2 tbsp nutritional yeast
• 1 tsp salt
• freshly ground black pepper to taste
• 1 tbsp fresh tarragon, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 tsp fresh oregano (or 1/2 tsp dried)
• 1 cup vegan mozzarella

INSTRUCTIONS

1. Preheat the oven to 425 ºF.
2. Lightly oil a large cast iron skillet or shallow casserole dish (~10 to 12-inches) with olive oil. Arrange the sliced potatoes and zucchini in concentric circles.
3. In a blender combine the cashews (see note if not using high powered blender), water, garlic, nutritional yeast, salt, and pepper to taste. Blend until smooth and creamy, pausing to scrape down sides as necessary.
4. Stir in the herbs to the cream sauce then pour over the vegetables. Sprinkle the mozzarella over the top, then cover the baking dish.
5. Bake covered for 30-35 minutes or until the potatoes are tender when pierced with a knife. Remove the cover and bake an additional 10 minutes to brown the top. If needed move the dish to under the broiler at the end for additional browning. Garnish with fresh herbs and serve warm.

NOTES

*If not using a high-powered blender then soak the cashews to soften them. Either soak in cold water for 2 hours or boiling hot water for 30 minutes, then drain before using.