Ok fine, you caught me. I’m on a cheesy kick. And by cheesy, I don’t mean my bad jokes, I mean my love affair with creating dairy free cheese recipes in order to fill the void. I guess for me, cheese is something that I just can’t emotionally get over. But I also feel like I shouldn’t have to be sad over food, even if I can’t have that food. I feel like it’s just a challenge to recreate it as best I can.
So as I strolled through the grocery yesterday, I locked eyes with the sweet potatoes and realized that an au gratin recipe was sort of a must have. But I wanted it to get bubbly and brown on top. I know, I can be real high maintenance but luckily I am creating my own recipes so I only have to answer to myself. It can get a bit sticky but so far we (I) have worked it out.
Once it was decided that this had to be done, I gathered my supplies and headed home to cook. Luckily I have geeked out on faux cheese enough lately that I had some ideas how to make this work and I nailed it on the first try. To be quite honest I probably would have eaten a flop too because it smelled so good, but I was rather pleased that round 1 was the winner. Oh and yes, this one is AIP friendly so happy dancers get out your best moves.
- 1 large sweet potato, peeled and sliced thin with a mandolin
- 2 tablespoons ghee or preferred cooking fat
- 1 onion diced
- 2 cups of dairy free milk (coconut for AIP)
- 1/4 cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/3 cup tapioca starch
- Begin by sauteing the onion in the ghee over high heat until the onions are soft and golden brown
- While onions are browning, combine the milk, nutritional yeast, garlic powder, onion powder, sea salt and tapioca starch in a small saucepan
- Heat them over medium/high heat until the sauce thickens, if there are lumps you can use an immersion blender to get the consistency smooth, then turn heat off
- Preheat the oven to 350
- Now combine the browned onions into the cheesy sauce and give it a quick stir
- Next begin layering the potatoes and the cheesy sauce in a casserole dish – you’ll divide the layers into as many as you need to fill the dish and use up the ingredients (it does not need to be beautifully arranged); save a little bit of the sauce to put on top after baking
- Bake the potatoes for 40-50 minutes or until the potatoes are tender. The cheese will bubble but will not have browned yet
- Remove the casserole dish turn on your oven broiler. Top with the remaining cheese sauce and spread it evenly
- Place the casserole dish back into the oven and allow it to broil for 5 minutes, keeping a close eye on it so the top does not burn. Remove it from the oven and allow it to set for about 10 minutes.