Sweet Potato Gratin

Sweet Potato Gratin is a healthier alternative to traditional potatoes au gratin; scalloped sweet potatoes layered between vegan béchamel sauce, baked to creamy perfection. Enjoy this Whole30 approved side dish for casual family dinners and holiday meals.

Course Gluten free, Side Dish, Whole30, Whole30 and Paleo Options

Cuisine American

Keyword sweet potato gratin, sweet potato gratin recipe

Prep Time 20

Cook Time 45

Servings

Calories 277kcal

Equipment

Saucepan
Whisk
Quiche Pan

Ingredients

2-3 lbs sweet potatoes peeled and thinly sliced
2 tablespoons coconut oil
1 cup full fat coconut milk
1 cup almond or cashew milk
2 tablespoons cassava flour
1 tablespoon granulated onion or onion powder
1 teaspoon granulated garlic
1/4 cup fresh parsley chopped; may substitute with 1 tablespoon of parsley flakes
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon of freshly grated nutmeg
2 tablespoons nutritional yeast
pinch smoked paprika

Instructions

Preheat the oven to 350 °F
Add the coconut oil to a saucepan on medium heat and bring up to temperature
When the oil is hot and melted, add the coconut milk and the almond or cashew milk
Bring up to temperature them whisk in the cassava flour
Reduce the heat to medium-low and continue to cook until the sauce is thick and coats the spoon
Then remove the sauce from the heat and add the granulated onions, granulated garlic, parsley, salt, black pepper, nutritional yeast and nutmeg. Use a whisk to mix together the ingredients for a really smooth sauce
Spray a large quiche pan with cooking spray, then add about 1/4 cup of sauce to the bottom of the pan
Next, add a layer of sweet potato slices, then top with another 1/4 cup of sauce. If you are using two kinds of sweet potatoes you can alternate the colors when layering
Continue to layer until all your sauce and potatoes have been used. Do not add sauce to the top layer
Spray the last layer of sweet potatoes with cooking spray, then sprinkle with a light dusting of smoked paprika
Place sweet potato gratin on middle shelf of oven and bake for 45 minutes or until the potatoes are fork tender
Then remove from the oven and allow to cool for about 15 minutes before serving

Nutrition