Paleo Sweet Potato Gratin
Sweet potato gratin recipe and content provided by Sheridan Austin
This sweet potato gratin is a comforting paleo-friendly take on traditional au gratin potatoes. While most recipes use flour, milk, or cheese to create a creamy sauce and crisp top layer, this recipe uses no milk or gluten, and happens to be egg- and nut-free too.
How do you make sweet potato gratin without milk or flour? This recipe gets a creamy boost using a sauce made with whipped cauliflower and coconut cream. Simply layer your sweet potatoes with sauce and spices and bake for a buttery side dish that will have everyone at the table asking for seconds.
Sweet potato gratin makes the perfect addition to your holiday menu, but you could make it year-round whenever you need an elegant side dish. Serve it with main dishes like oven baked ribs, beef stew, or poached butter shrimp for an easy, wow-worthy meal.
Paleo Sweet Potato Gratin
Start to Finish: 1 hour 30 minutes (30 minutes active)
- 1/2 cup coconut cream
- 1 small head of cauliflower, broken into florets
- 1/2 small yellow onion, thinly sliced
- 1/4 cup pastured bone broth (try this recipe) or water
- 2 tablespoons grass-fed ghee
- 3 teaspoons dried oregano
- 2 teaspoons garlic powder or 2 crushed garlic cloves
- 4-5 medium sweet potatoes, peeled and thinly sliced into rounds (500 grams)
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- In a large pot with boiling water, add cauliflower and cook until tender (about 10 minutes).
- Drain cauliflower and add to a blender with coconut cream, ghee, broth or water, and salt and pepper to taste. Blend until very creamy and no lumps remain.
- In a square glass baking dish, cover the bottom with a layer of sweet potatoes and onion slices that slightly overlap. Sprinkle with a little garlic and oregano. Repeat layering until no more sweet potatoes and onion remain.
- Once you’re finished layering, slowly and evenly drizzle the cauliflower sauce over the top of the sweet potato. Spread evenly to coat.
- Bake sweet potato gratin for 45 minutes to 1 hour, or until golden and cooked though.
- Serve warm.
Nutritional Information (Per Serving):
- Calories: 132
- Total Fat: 7g
- Sodium: 180mg
- Total Carbs: 16.6g
- Fiber: 3.5g
- Sugars: 5.6g
- Net Carbs: 13.1g
- Protein: 2.4g
- Cholesterol: 8mg
- Potassium: 439mg
- Vitamin D: 0mcg
- Calcium: 21mg
- Iron: 3mg
Note on ingredients: Garlic and onions are in the suspect category of the Bulletproof Diet, because they inhibit alpha brain waves and could affect your mood – and depending on where you get them, could be moldy. For that reason, it’s not recommended that you eat garlic and onions often.
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