You don’t need dairy to make an insanely decadent gratin dish pinky promise! This is the perfect comforting fall or winter dish: layers of sweet potato in a velvety sauce, heightened by the richness of caramelized onions. You can’t go wrong with this and most people don’t even notice that it’s dairy-deficient.
- Yield: 6 Servings
- 1½ tbsp (23 g) coconut butter
- 1½ tbsp (15 g) coconut flour
- 13.5 oz (400 ml) coconut milk
- ¾ cup (180 ml) pumpkin puree
- ⅓ cup (80 ml) Chicken Broth
- 1 tsp (4 g) garlic powder
- ½ tsp dried thyme leaves
- ½ tsp salt
- 1½ lbs (680 g) sweet potatoes
- ½ cup (115 g) Speedy Caramelized Onions
- In a saucepan over low heat, gently melt the coconut butter until it’s liquid. Warm it through, but don’t let it get hot enough to toast or brown. Sift the coconut flour and add it to the pan, stirring to combine it with the coconut butter it will look a little like crumbs and works in place of a roux to thicken the sauce. Slowly add the coconut milk a little at a time, stirring to combine the mixture smoothly each time this way you’ll avoid making a lumpy sauce! Warm the coconut milk mixture through, then add the pumpkin puree and chicken broth. Stir to combine until smooth, then add the garlic, thyme and salt. Remove the pan from the heat and reserve the sauce for later.
- Preheat the oven to 400°F (205°C). Use a mandoline to slice the sweet potatoes ⅛-inch (3-mm) thick. Pour some of the sauce mixture into an 8×8-inch (20×20-cm) baking dish enough to just cover the bottom of the pan. Arrange a layer of overlapping sweet potato slices in the bottom of the dish, pressing them down into the sauce gently. Top the sweet potato slices with one-third of the caramelized onions and spoon over a little of the sauce. Repeat until all the sweet potato and caramelized onion have been used up you should have about 4 layers of sweet potato. Pour over the remaining sauce mixture, using a spatula to level it off and make sure that all the sweet potato is covered. Bake until the sweet potato is tender, about 45–50 minutes. Rest the gratin for 10 minutes before slicing and serving.