Vegan Sweet Potato Gratin

Classic potato gratin with a sweet potato twist. This Vegan Sweet Potato Gratin is simple, yet hearty and flavorful. Plant-based and dairy free!

Course Side Dish

Cuisine American

Prep Time 15

1 5

Total Time 1 20

Servings

Calories 199

Author Elizabeth

Equipment

Mandoline optional

Ingredients

1 Medium Yellow Onion small diced
4 Cloves Garlic minced
1 ½ Cups Non-Dairy Milk
1 ½ Cups Vegetable Stock
2 Tablespoons Nutritional Yeast
1 Tablespoon Cornstarch
1 Teaspoon Poultry Seasoning
1 ½ Teaspoons Salt
½ Teaspoon Pepper
3-3 ½ Pounds Sweet Potatoes* peeled & mandoline cut or thinly sliced
Fresh Parsley & Thyme for garnish

Instructions

Preheat the oven to 400°F.
Heat a large skillet over medium heat. Add the onion and garlic. Sauté, stirring regularly, until the onion is translucent.
Whisking constantly to prevent clumps, stir in the milk, stock, nutritional yeast, cornstarch, poultry seasoning, salt, and pepper. Bring to a simmer and cook 3-5 minutes until thick.
Line the potatoes in a casserole dish, then pour on the sauce.
Cover the casserole dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for another 10-15 minutes. Let cool slightly before serving. Garnish with the fresh parsley and thyme. Enjoy!

Notes

*Buy towards the higher end of the weight range for the potatoes, since you'll cut some off when you peel and trim. If you are arranging the potatoes in lines, you'll need toward the higher end, but if you prefer to just stack the potatoes in the pan, you can get away with less.

Nutrition