Sweet Potato Gratin 🧡

Recipe — 4 lbs sweet potatoes (about 4 medium potatoes), peeled4 tablespoons dairy free butter1 medium onion, diced small8 cloves garlic, minced2 tablespoon sprigs of thyme, without stem5 tablespoon cornstarch4 1/2 cups creamy oat milk5 tablespoons nutritional yeast2 teaspoon ground nutmeg1 teaspoon black pepper1 teaspoon salt, or to taste6 ounce parmesan, grated6 ounce vegan cheddar cheese, shredded4 ounce vegan mozzarella, shredded
1. Cut sweet potatoes in half. Using a mandolin, slice potatoes on setting number two. Set aside.

1. For cheese sauce — in a medium pan, melt butter, add onions then cook until translucent. Add garlic and thyme and cook for 1 minute.

2. Add cornstarch and stir to combine. Gradually add milk, whisking well. Add nutritional yeast and spices and whisk until sauce starts to thicken, about 3 to 5 minutes.

3. Add parmesan and stir until melted. Set aside until assembly.

4. Preheat oven to 400F. Grease an oven-proof dish with butter.

5. For assembly: add a spoonful of sauce to bottom of dish and spread evenly. Then layer half of the potatoes on the bottom followed by half of the cheese sauce. Then sprinkle on half of shredded cheese.

6. Layer again with remaining potatoes followed by rest of cheese sauce then cheese. 

7. Cover with foil or lid, bake in oven for approximately 40 mins. Remove foil or lid and let brown for a further 10-15 mins or until potatoes are tender and browned. Serve and enjoy!