Sweet Potato Au Gratin
Potatoes Au Gratin are one of my favorite ways to enjoy potatoes. I mean who can go wrong with the combination of cheese and taters? Potatoes Au Gratin are also known as Scalloped Potatoes or Potatoes Dauphinoise. Each may have a slight variation but they are all essentially potatoes baked with a Bechamel sauce and cheese.
To create a fall version of this classic side dish, I substituted sweet potatoes and added leeks. The combination of the decadent sauce and saltiness from the vegan parmesan against the sweet potatoes is out of this world! This recipe is the perfect addition to any Autumn dinner and would be fantastic for the holidays! If you are searching for a cozy side dish, look no further than these Sweet Potatoes Au Gratin.
Sweet Potato Au Gratin
serves 4-6
4 medium to large sweet potatoes, thinly sliced
1 leek, thinly sliced
1 1/2 cup vegan parmesan
Bechamel Sauce
1/4 cup vegan butter
1/4 cup flour
4 cups unsweetened plain soy milk
4 sprigs of fresh thyme
1 bay leaf
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 1/2 cup vegan parmesan (I used Trader Joe's brand)
Prep your vegetables using a mandolin or a sharp knife. Cut thin slices of sweet potato and leeks. (Please be careful if using a mandolin!)
For the bechamel sauce, start by making a roux. In a medium sauce pan, melt the butter and add in the flour. Mix immediately to remove any lumps. Cook the roux for about 5 to 10 minutes on low heat, stirring frequently. Once your roux smells toasted, slowly add in half of the soy milk while stirring. Make sure the milk is warm or room temperature to avoid splattering. Add in remaining milk and stir. Wrap thyme and bay leaf in cheesecloth and add to the pot with spices.
To assemble, add a layer of bechamel sauce to a baking dish and top with a layer of sweet potato. Add a layer of leeks and a layer of vegan parmesan. Repeat this process until all of your veggies are used, reserving 1/2 cup of vegan parmesan for the topping. Cover in foil and bake at 350 degrees for 25 minutes. Remove the foil and top with the remaining vegan parmesan. Bake for an additional 25 minutes and broil for 3 minutes. Allow to cool slightly before serving.