about 1 year ago
Layers of colorful potatoes make a gorgeous dish: purple potatoes, orange sweet potatoes, and Yukon golds. This version uses soy milk and cashew butter for a vegan option, but you can also traditional 1/2 and 1/2
Serves 8 to 10
- 2 sweet potatoes
- 4 Yukon gold potatoes
- 4 purple potatoes
- 1/2 cup Cashew butter, unsalted
- 3 1/2 cups Soy-milk, plain, unsweetened
- 2 teaspoons Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Ground cloves
Preheat oven to 375.
To slice potatoes: Use a mandolin or food slicer to slice potatoes 1/8” thick. Keep the skins on for this. If slicing more than 10 minutes before assembling gratin, slice directly over a bowl of water. Keep potato slices submerged in water to prevent browning from oxidation.
To make Spiced Cream: Combine cashew butter, non-dairy milk, and spices in a blender. Puree until well incorporated.
To make Gratin: In a 10-inch square baking dish, arrange an even layer of sweet potato slices. Spoon a few tablespoons of the spiced cream. Repeat with a layer of Yukon Gold potatoes, and then purple potatoes. Continue until all of the potatoes are used. You’ll have about 8 to 10 layers. Pour any remaining cream mixture over the top. Press down on the layers to completely submerge potatoes in the spiced cream. Cover dish and bake for 30 minutes. Remove the cover and continue baking until the potatoes are completely cooked and top is brown, another 15 to 20 minutes. Remove from oven and let rest 10 to 15 minutes before serving.
You can also make and bake the night before. Simply reheat in a warm oven for about 10-15 minutes.
- 373 calories
- 11g total fat
- 6g saturated fat
- 25mg cholesterol
- 65mg sodium
- 63g carbohydrate (8g dietary fiber, 6g sugar)
- 8g protein