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Herbed Coconut Milk Potatoes Au Gratin - a lightened up version of the classic dish #glutenfree
Herbed Coconut Milk Potatoes Au Gratin
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 
Author: Julia
Ingredients
  • 2-13.5 oz cans Andre Prost coconut milk
  • 1 tablespoon sea salt or 2 teaspoons regular table salt
  • 2 teaspoons finely minced garlic
  • 2 teaspoons fresh rosemary
  • 2 teaspoons fresh thyme
  • Freshly ground black pepper
  • 5 lbs gold or russet potatoes peeled and thinly sliced
  • 3 tablespoons butter or vegan butter spread
  • 2 1/2 tablespoons flour
  • 3 cups grated Gruyere cheese or non-dairy cheese of choice
Instructions
  1. Preheat the oven to 375° F. Lightly grease a 9 x13 inch baking dish.
  2. In a medium saucepan bring Coconut Milk, salt, garlic, rosemary, thyme and pepper to taste, to a boil. Turn off heat and set aside. Note: mixture will taste salty alone but not when combined with potatoes.
  3. Wash potatoes well, slice thinly and cover with cold water. Set aside.
  4. Melt butter or (or vegan spread) in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly, until mixture turns a golden brown color.
  5. Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
  6. Drain potatoes and layer 1/3 on bottom of baking dish, overlapping each slice about half way. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of cheese. Repeat layers 2 more times, only reserving last cup of cheese for later.
  7. Cover with foil and bake 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is nicely browned.