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So. Freakin. Good. Such a 💩 picture.

I haven’t had potatoes au gratin for years, and I’m happy DH requested it for Christmas dinner, and that I found a dairy-free version online to riff on. This was fantastic, and my guests had no idea it was dairy-free until I told them.

You can’t taste the coconut at all.

Note: I used lactose-free sharp cheddar cow cheese. This doesn’t bother my stomach, but if you’re vegan, I’ve really liked the Daiya shredded cheeses.

gluten-free, vegetarian

Dairy-Free Potatoes Au Gratin

3.5 lbs. potatoes, sliced 1/8 in. thick
6 cloves garlic, minced
2 – 3 shallots (about 3-4 c minced)
2 tsp. olive oil
14 oz. coconut cream
1 c. unsweetened almond milk
1/2 tsp. ground nutmeg
1 tsp. dried oregano
1 tsp. dried basil
Salt & pepper
1/2 c. chicken broth
2 Tbsp. cornstarch
Shredded lactose free cheddar

Preheat your oven to 200C.

Grease your pan if you’re not using a disposable – you want something rectangular.

In a large pan, sautée the shallot and garlic in the oil until softened and starting to brown.

Add the coconut cream, almond milk, spices, salt & pepper and bring to a gentle boil.

Boil 10 mins. While that’s working, slice the potatoes and add to another large bowl – covering with cold water so the potatoes don’t brown.

To the coconut mixture, add a slurry of the chicken broth & cornstarch. Stir vigorously to thicken the sauce.

To assemble, make a slightly overlapping layer of the potatoes, top with sauce and cheese and repeat until you run out of potatoes. You want the top layer to be potatoes followed by a generous layer of cheese.

Cover with foil and bake 60-75 minutes or until a knife inserted in the middle meets no resistance.

Remove the foil and bake 5-10 minutes or until the cheese browns. If your oven has a broil function, more the better.

Serves a bunch