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–+ servings
vegan recipe

Sweet Potato Gratin

This vegan dish is a great option for those looking for a healthier alternative. Layered with almond milk, sweet potato mixtures, and Parmesan cheese and topped with Gruyere cheese. It is baked until the sweet potatoes are tender and the sauce is bubbly and golden brown.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
Course Main Course, Side Dish
Cuisine American
Servings 10 Servings
Calories 131 kcal

Ingredients
  

  • cooking spray
  • 3 medium sweet potato or Yukon potato; peeled and very thinly sliced
  • 3 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp nutmeg ground or grated
  • 1/2 tsp ginger ground
  • 1/4 tsp red pepper
  • 8 oz. almond milk
  • 1/2 cup Parmesan cheese vegan, finely grated
  • 3/4 cup Gruyère cheese vegan, grated

Instructions
 

  • Preheat oven to 350°F and grease the baking dish.
  • In a large mixing bowl, toss to combine the sweet potato, all-purpose flour, kosher salt, nutmeg, ginger, and ginger.
  • In a prepared baking dish, add the almond milk then add the sweet potato mixture, sprinkle with Parmesan cheese; repeat the layers and top with Gruyere cheese.
  • Bake them for 40 minutes with a cover and continue to bake for 30 minutes without a cover.
  • Allow them to cool for 30 minutes before serving.

Notes

Vegan Globetrotter Tips & Suggestions

Serving Suggestions
  • Serve with a green salad and crusty bread for a complete meal. If you're looking to dress it up a bit, top it with fresh thyme or rosemary before serving. 
Recipe Notes
  • If you can't find almond milk, any other non-dairy milk will work in its place. I like to use coconut milk or cashew milk. 
Storing Tips
  • Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat in a 350°F oven until heated through. 
Variations
  • For a spicier gratin, add a pinch of cayenne pepper to the almond milk. 
  • For a cheesy flavor, stir in 1/4 cup of nutritional yeast flakes after adding the milk mixture. 
  • Add 1 cup of cooked lentils or beans for extra protein. Lentils work especially well with this dish. 
  •  Top with chopped nuts before serving for some extra crunch. Pecans or walnuts would be great here. 

Nutrition

Calories: 131kcalCarbohydrates: 16gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 14mgSodium: 450mgPotassium: 245mgFiber: 2gSugar: 3gVitamin A: 9756IUVitamin C: 2mgCalcium: 207mgIron: 1mg
Keyword plant-based, sweet potato, vegan, vegan gratin, vegetarian meal
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