Ingredients:
Potatoes:
- 3 pounds sweet potatoes (about 4 medium), peeled and sliced 1/4-inch thick
Flavor base:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 2 cloves garlic, minced
Dairy-free sauce:
- 1 1/2 cups unsweetened almond milk
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- Salt and black pepper to taste
Topping (optional):
- 1/4 cup gluten-free breadcrumbs (or regular breadcrumbs)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil
Equipment:
- Mandoline slicer (optional, for even slices)
- 9×13 inch baking dish
- Large skillet
Instructions:
Prep work:
- Preheat oven to 400 degrees F (200 degrees C).
- Grease your baking dish lightly with cooking spray.
Cook the flavor base:
- In a large skillet, heat the olive oil over medium heat. Add the onions and cook until softened, about 5 minutes.
- Add the thyme and garlic, cook for another minute until fragrant.
Make the sauce:
- Slowly whisk in the almond milk to the skillet. Add nutritional yeast if using. Season generously with salt and pepper. Bring to a simmer and cook for a minute or two until slightly thickened. Then remove from heat.
Layer the gratin:
- Layer half of the sweet potatoes in the prepared baking dish, overlapping slightly. Season lightly with salt and pepper.
- Pour half of the sauce mixture over the potato layer.
- Repeat with the remaining sweet potatoes and sauce.
Optional topping:
- In a small bowl, combine the breadcrumbs, parsley, and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the sweet potato gratin.
Bake:
- Cover the dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown.
Rest and serve:
- Let the gratin rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.
Tips:
- Customize it: Swap out half the sweet potatoes for regular potatoes for a different flavor profile.
- Make it cheesy: Add some grated Parmesan cheese to the sauce or topping if you prefer a richer dish.
- Mandoline = Even slices: A mandoline slicer helps to create evenly thin potato slices for more consistent cooking.
- Storage: The gratin will keep in the fridge for 3-4 days. Reheat gently in the oven or microwave.
