Healthier Sweet Potato Gratin

You knew I had to get in at least one sweet potato recipe for turkey day, right?? I mean, I had to.

Because, if it were up to me, I would eat sweet potatoes ALL THE TIME. And frankly, I do. But. I try to rein it in, keep it under control.

A healthier sweet potato gratin! Made with almond milk, shallots, cilantro and parmesan cheese! Comfy, cozy and no heavy cream in sight!

Although, I’m not so sure I’m succeeding at this. Looking out at all the recipes I have coming your way over the next several weeks, there may or may not be at least two more dishes featuring my favorite orange veggie. I’m sorry? Not at all.

ANYWAY. Today’s recipe? Healthier sweet potato gratin!

AKA a lighter take on a classic sweet potato gratin. Yes, there is still cheese involved but there’s no heavy cream or a super heavy sauce in sight. And yet, it’s still pretty darn delightful, if I do say so myself!

I based the flavors in this gratin loosely off of these savory mashed sweet potatoes (<— which are a complete favorite at our house). And man, does it just work. You get the natural sweetness from the sweet potatoes, paired with all the savory goodness from some shallots, parmesan cheese and even a touch of cilantro.

The potatoes bake up all soft and tender, and yet you still have an awesome, slightly crispy, cheesy crust on top. Major swoon.

A healthier sweet potato gratin! Made with almond milk, shallots, cilantro and parmesan cheese! Comfy, cozy and no heavy cream in sight!

So, like always, let’s get to some tips & tricks for this gratin!

  1. It’s really key for this recipe to slice the potatoes all to the same size (i.e. in thickness). It’s also really helpful to try to buy potatoes that are all about the same diameter. This allows everything to cook as evenly as possible.
  2. The prep time will likely be quicker if you use a mandoline to slice the potatoes. I absolutely hate the one I have, so I cut everything by hand with a sharp knife. Either works!
  3. I personally love the skin on potatoes, so I don’t peel them for this recipe. But you certainly could if desired. But who wants that extra work???
  4. Don’t over reduce the milk in the skillet. Stick with the 2 to 3 minutes of simmering. You won’t notice a huge difference after reducing and that’s good!
  5. At the end of the bake time, make sure you check that the potatoes are done to your liking! Ovens vary, so test to be sure!

Sweet potato, sweet potato, sweet potato love!

A healthier sweet potato gratin! Made with almond milk, shallots, cilantro and parmesan cheese! Comfy, cozy and no heavy cream in sight!

Side Note! I am taking all of next week off from posting to really enjoy Thanksgiving and be present with family. I will see you with brand new recipes after the holiday!

And wishing all my US readers the most wonderful, merry & cozy Thanksgiving! ♡ ♡ ♡

Yield: about 6 to 8 servings

Healthier Sweet Potato Gratin

Prep Time:20 minutes

Cook Time:1 hour 5 minutes

Total Time:1 hour 25 minutes

A healthier sweet potato gratin! Made with almond milk, shallots, cilantro and parmesan cheese! Comfy, cozy and no heavy cream in sight!

Ingredients:

  • 1 tablespoon olive oil
  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 1 ¼ cups unsweetened plain almond milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon ground nutmeg
  • 2 ½ pounds sweet potatoes, sliced between ⅛ to ¼ inch thick
  • extra salt and pepper, for sprinkling
  • ¾ cup grated parmesan cheese
  • ¼ cup panko breadcrumbs
  • chopped cilantro, for garnish

Directions:

  1. Preheat the oven to 375ºF. Grease a 9×13 inch glass baking dish with olive oil or nonstick spray and set aside.
  2. Set a medium skillet over medium heat. Add in the olive oil. When hot, add in the shallots and cook for about 3 minutes, until soft. Add in the garlic and cook for 30 seconds, until fragrant. Add in the milk. Increase the heat slightly and bring to a simmer. Continue to simmer (adjusting the heat as needed and stirring occasionally) for about 2 to 3 minutes, until slightly reduced. Turn off the heat and stir in the salt, pepper and nutmeg.
  3. Place half of the potatoes in rows (overlapping them a bit) in the prepared baking dish, then sprinkle the top with salt and pepper. Sprinkle with ¼ cup of the cheese. Layer with the remaining potatoes, then evenly pour the milk mixture over the top (using a spoon to sort of spread out the shallots, etc.). Sprinkle the top with the remaining ½ cup of cheese and the panko breadcrumbs.
  4. Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for about 22 to 25 more minutes, until the potatoes are tender and the topping is lightly golden brown. Let the gratin rest for about 10 to 15 minutes. Garnish with the cilantro and serve!

Cook Nourish Bliss

Looking for more fun & healthy fall recipes? Be sure to check out the dish I created for Oh My Veggies!

Grab it here! —> Apple Ginger Steel-Cut Oatmeal

Apple Ginger Steel-Cut Oatmeal