Sweet Potato Gratin

by lisa | 2 December 2012 12:46

I used to make a regular potato gratin that was just simply wonderful…and full of MSG and god only knows what else. The secret ingredient was aromat. For those of you who don’t live in Switzerland, aromat is a flavor enhancer that the Swiss put on everything. A Swiss table is just not complete without it. We were planning a special dinner party in a Swiss forest hut and I really wanted to make a comfort dish like potato gratin to go with the roast leg of lamb we would be having. Clearly, I would be making this new version with sweet potatoes because I have fallen in love with them since going paleo. I found a dairy free paleo version here, but decided that I wanted to stick with using good old full-fat cream. We are, after all, Swiss Paleo so some use of dairy (and chocolate) is going to happen. Paleo police should look the other way.You can read Mark Sisson’s take on dairy here.

Here’s What You Need (serves 8-10)

How to do it

  1. Pre-heat your oven to 185 C (365 F)
  2. Peel your potatoes and slice them to 1/4 inch thickness with a mandolin or food processor

    Lots of peeling going on

    I love my food processor

  3. Put your cream, cheese and spices in a sauce pan and bring to a simmer until it starts to thicken
  4. Grease your casserole dish with some ghee or coconut oil
  5. Start by covering the bottom of your dish with a layer of potatoes
  6. Spoon on some of your cream mixture over the potatoes

    Adding the cream

  7. Add another layer of potatoes and then cover with cream and continue until you’re out of potatoes

    Ready for the oven

  8. Bake in the oven for 1 1/2 hours. It should be bubbly and golden on top

    Hot from the oven

The Verdict

It turned out perfect. It was a huge hit and enjoyed by all. Susan declared it the best casserole she’d ever had. The only down side was that we ate it all and there were no left overs for the next day.

We ate the whole thing



Source URL: https://swisspaleo.ch/sweet-potato-gratin/