Sweet Potato, Goat Cheese Gratin

Smells delicious, and quite possibly bringing back memories of childhood. The only difference was when mom made these at home she had a lot of help from her friend Betty Crocker. Found a recipe for Gratin potatoes and Paleo’fied it to fit our dietary amazingness.


4 tablespoons ghee (or coconut oil) to coat pan

1 and 1/4 cup canned coconut milk

1 tablespoon minced garlic (I used garlic powder to ward the evil words of my toddler)

8 oz goat cheese (maybe I used 10…its the Costco sized and I couldn’t resist)

salt and pepper to tast

3 large sweet potatoes, peeled and sliced

Preheat the oven to 275, coat the baking dish with ghee or coconut oil.

In a medium saucepan, combine the coconut milk, garlic, and goat cheese.

Bring to a simmer, stir until cheese is melted and creamy.

Peel and slice potatoes, place a line of potatoes that slightly overlap on the bottom of the baking dish, coat with 1/3 cup of cheese cram, repeat the layering with the remaining sweet potatoes and cream, pouring excess cream over the top.

I used a large baking dish so I had 3 layers, smaller dish would be about 5 layers.

Cover with foil and bake for 1 hour, remove foil and bake for another hour.


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