Creamy Potatoes Au Gratin

Tuesday, January 05, 2016 Alanna Figueira 6 Comments


I've been dying to create a paleo/dairy free potato au gratin because 1.  its delicious and 2.  I made a BOMBtatsic potato au gratin for Christmas with 9 lbs of cheese and heavy cream that was delicious but my face hates dairy so the aftermath was pizza face, or gratin face, or whatever.  Run on sentence anyone?  Anyway, I nailed this one in one try and it happens to be whole30 compliant too!  I'm not exactly doing a whole30 right now, but one of my goals for January is clean eating so I guess you could say I am on day 3 of a whole30, if I was doing a whole30.  I may be doing a whole30.  Anyway.  Here is the recipe.



Creamy Potatoes Au Gratin


Ingredients:  

5 cups thinly sliced russet potatoes (use a mandolin), about 3 large potatoes

Sauce: 

1/4 cup nutritional yeast
2 tbsp ghee
13.5 oz can full fat, unsweetened coconut milk 
1/2 cup mayo
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh parsley, chopped 

Topping:

1/4 cup almond flour
1/2 tsp paprika

Directions: 


Preheat oven to 350F and take out a large baking dish, I used a 9X13 pan.

Slice potatoes using and mandolin and set aside in a large mixing bowl.

In a medium sauce pan, melt the ghee.  Add the nutritional yeast and mix to combine.  Add the coconut milk.  Mix until combined and creamy.

Add mayo, garlic powder, onion powder, salt, pepper and creamy sauce to a blender.  Pulse until combined.  Add parsley last and pulse once to mix it in.

Pour blender mixture over potatoes in large mixing bowl and mix to combine and fully coat potatoes.

Pour potatoes into baking dish.  Mix almond flour and paprika together in a small bowl.  Sprinkle with topping on and cover with foil.  Bake in preheated oven for 1 hour.

Remove foil and bake another 20-30 mins, until browned on edges and bubbling.

Remove from oven and allow 10 minutes to cool before slicing in.








































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6 comments :

  1. YUM! :) Unfortunately, I can't have nutritional yeast (I have MTHFR). Fortunately, though I can tolerate good quality raw/grass fed dairy! How much cheese would you recommend to replace the nutritional yeast?

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  2. Hmm I really don't know, I would recommend following another recipe like This one http://www.bonappetit.com/recipe/classic-potato-gratin I've made it and it's delicious :)

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  3. Just double checking that this really calls for 13 and a half cans of coconut milk, or if that's a typo, lol!

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  4. 13.5 oz (ounce) sorry, have to add the oz!

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  5. Alana I have made so many of your recipes and I'll admit, & came to your blog looking for this recipe because I have never been disappointed... that said, I didn't have high hopes... I kinda figured I'd like them, but probably no one in my fam would go for them.... boy was I wrong... these are soooo good!!! You knocked If out of the park! I love the crispy sections the best but it was all sooo good. Thank you!!

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