Plant Based Sweet Potato Gratin 

Looking for new recipes for that holiday meal? May we suggest adding a sweet spin on the classic potato dish? She's real simple, real pretty and real delicious! This Plant Based Sweet Potato Gratin recipe will please the entire crowd and is dairy-free, gluten-free and plant based. 

Ingredients

• 2 medium sweet potato, sliced 1/4” thick⁠
• 1 small russet potato, sliced 1/4” thick⁠
• 2 tbsp nutritional yeast⁠
• 2 tbsp arrowroot starch or cornstarch⁠
• 1 1/2 cups dairy-free milk⁠ of choice
• 1 large clove garlic, minced ⁠
• 1/4 tsp nutmeg⁠
• 1/4 tsp paprika⁠
• 1/4 tsp chili flakes⁠
• 1 tsp pink sea salt⁠
• Cracked pepper⁠
• 3/4 cup cup shaved parmesan & more for topping ⁠
• 1 tsp fresh thyme⁠
• Pomegranate seeds to top

⁠
Method

1. Preheat the oven to 400F. Spray an oval baking dish or your desired baking dish with nonstick spray. Use a mandolin to slice potatoes. This keeps them the same size.
2. In a large bowl whisk together milk, nutritional yeast, arrowroot starch, 1 clove finely minced garlic, nutmeg, paprika, chili flakes, cheese, salt and pepper. Mix thoroughly to combine.
3. Pour sauce over potatoes and mix to coat well (mixing with your hands can work best!).
4. Stack potatoes in an accordion style in a baking dish until all potatoes are used up. Pour remaining sauce over potatoes and cover with aluminum foil. Place in preheated oven for 50 minutes⁠
5. ⁠Remove foil and sprinkle with remaining cheese. Bake for another 10-15 minutes until the cheese is golden.
6. Sprinkle with fresh thyme and pomegranate seeds, let cool slightly prior to serving, enjoy!