Perfect Sweet Potato Au Gratin: Vegainzed!


au gratin title1IMG_5094s

Ingredients (serves 4):

  • 1 batch of my Scalloped Sweet Potatoes, prepared.
  • Cream Sauce:
    • 2 Cups non-dairy milk (I used Hemp milk)
    • 2 Tablespoons arrowroot starch (may substitute with cornstarch or potato starch)
    • 1 Tablespoon mustard
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon ground nutmeg
    • Salt to taste
    • Optional: 2 Tablespoons vegan Parmesan cheese
  • 1 Cup veganized mozzarella cheese, grated

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit. On medium-low heat in a medium sauce pan, add 3 Tablespoons of your non-dairy milk and whisk in your arrowroot starch, until there are no clumps.  Cook on low heat until bubbles start to form.  Whisk in your remaining non-dairy milk (and vegan Parmesan, if using) and cook for 5 minutes, whisking occasionally, until thickened.  Whisk in your mustard, smoked paprika, ground nutmeg, and salt to taste.IMG_4897s
  2. Pour your sauce over your scalloped potatoes.  Let the sauce settle and top with your grated cheese.  Pop your dish into the oven for about 12-15 minutes, until the cheese is melted and your dish is bubbling. IMG_4907s IMG_4958s IMG_5026s IMG_5040s
  3. Enjoy eating whole!IMG_5046s IMG_5048sIMG_5094s IMG_5090s

5 Comments

  1. Pingback: Roasted Sweet Potato Scallops with Lemon, Rosemary, Garlic | Eating Whole

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  3. Pingback: Roasted Cauliflower Au Gratin | Eating Whole

  4. Pingback: Pasta au Gratin: Oo you fancy, huh? | Eating Whole

  5. Pingback: Dinner: Sweet potato gratin | The feeding scientist

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