Herbed Coconut Milk Potatoes Au Gratin
User Reviews
4.4
Herbed Coconut Milk Potatoes Au Gratin
Description
Herbed Coconut Milk Potatoes Au Gratin uses full-fat canned coconut milk combined with fresh herbs like rosemary and thyme to create a flavorful, dairy-free sauce. Thinly sliced peeled potatoes are layered in a baking dish, interspersed with the herbed coconut milk sauce and shredded Gruyère cheese, resulting in a creamy and richly flavored gratin. The preparation involves making a roux from butter and flour before gradually adding the infused coconut milk to thicken the sauce, which is then baked along with the potatoes and cheese until a golden crust forms. The dish has a delicate herbal aroma and a velvety texture due to the coconut milk and cheese.
This gratin is an adaptable side dish that pairs well with roasted meats or vegetables, lending a subtle coconut flavor and a tender, layered texture to a meal. It offers an alternative to traditional cream-based gratins by incorporating coconut milk and herbs for a different but pleasing taste profile.
Using fresh herbs is important to achieve the best aromatic flavor in the sauce. The salt level in the sauce is balanced so that it doesn't taste overly salty when combined with the potatoes and cheese. Covering the gratin while baking initially, then uncovering for the final minutes, ensures the top cheese layer melts and browns without drying out the rest of the dish.
Ingredients
- 2 coconut milk full-fat, canned, 14 oz cans
- 1 tablespoon salt or 2 teaspoons regular table salt, sea salt
- 2 teaspoons garlic finely minced
- 2 teaspoons rosemary fresh
- 2 teaspoons thyme fresh
- black pepper freshly ground
- 5 lbs potatoes peeled and thinly sliced, gold or russet
- 3 tablespoons butter or vegan butter spread
- 2 1/2 tablespoons all-purpose flour or regular AP flour, gluten-free
- 3 cups gruyere cheese or non-dairy cheese of choice, grated
Instructions
- Preheat the oven to 375° F. Lightly grease a 9 x13 inch baking dish.
- 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.
- Wash potatoes well, slice thinly and cover with cold water. Set aside.
- 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.
- Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1of 12 | |
| Calories | 367kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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