There’s something deeply comforting about a creamy, savory gratin. It’s a dish that balances richness and heartiness, while also feeling sophisticated. Traditionally, gratins are made with white potatoes and lots of dairy, but for those of us seeking a plant-based twist on this classic, look no further!
This vegan sweet potato gratin is my new favourite way of eating sweet potatoes. Made with slices of sweet potato, this dish has a creamy texture and a bold flavor from nutritional yeast and rosemary. Whether you’re a vegan, looking to cut back on dairy, or just craving a delicious side dish, this recipe is for you!
The traditional gratin recipe calls for heavy cream and cheese, but this vegan version achieves the same luxurious texture and taste without any animal products. Nutritional yeast gives the dish a cheesy, nutty flavor, while the plant-based heavy cream delivers the richness you’d expect from dairy. Sweet potatoes add a unique twist – their natural sweetness pairs wonderfully with the savory elements of garlic and rosemary.
Tips for the Perfect Vegan Sweet Potato Gratin
- Use a Mandolin for Consistent Slices: A mandolin slicer ensures your sweet potatoes are evenly sliced. Even slices cook more evenly, preventing some areas from being overcooked while others remain undercooked.
- Don’t Skip the Nutritional Yeast: This ingredient is essential for that cheesy, savory flavor without using dairy. If you’re new to it, think of nutritional yeast as a key flavor enhancer in many vegan recipes.
- Customize the Herbs: Rosemary gives a lovely earthy touch, but feel free to experiment with thyme, sage, or even a pinch of smoked paprika for a different flavor profile.
Serving Suggestions
This gratin makes a fantastic side dish for any meal. During the holidays, this dish is a show-stopper at the dinner table. It’s also perfect for meal prep, as it stores well in the fridge and can be reheated easily. Leftovers (if there are any!) taste just as good, if not better, the next day.
Vegan Sweet Potato Gratin
Ingredients
- 1 1/2 cup plant based cream soy, oat, almond
- 4 tbsp nutritional yeast
- 1 cloves garlic minced
- salt and black pepper to taste
- 4 medium sweet potatoes or 2 large ones
- 1 tbsp dry rosemary
- vegan butter or oil for greasing
Instructions
- Preheat oven to 190C/374 F
- Slice the sweet potatoes, I used a mandolin to ensure the same size, they should be about 0.5 cm/1/4 inch wide
- Prepare the sauce by combining plant based cream with nutritional yeast, rosemary, crushed garlic, salt and pepper in a large bowl.
- Add the sliced sweet potatoes to the bowl and gently toss them until each slice is evenly coated. The goal is to have every slice bathed in this creamy, savory sauce, as it will infuse them with flavor as they bake.
- Lightly grease a baking dish with olive oil or vegan butter. This prevents sticking and adds a bit of richness to the gratin. Layer the sweet potatoes in the dish, overlapping each slice slightly. Pour the remaining cream on top, until halfway. This will help create that bubbly, golden top we’re after.
- Cover the dish with damp parchment paper, which helps keep the gratin moist while it bakes. Place it in the oven and bake for 20 minutes. After this, remove the parchment paper and bake uncovered for an additional 30 minutes. This second round of baking allows the top to brown and get bubbly. The sweet potatoes should be tender when pierced with a fork, and the sauce will have thickened and reduced to a luscious, creamy consistency.
