Paleo Vegetable Gratin
Elevate your meal prep with this delicious and guilt-free Paleo Vegetable Gratin! Packed with vibrant zucchini, yellow squash, and sweet potato, this satisfying dish is not only gluten-free but also dairy-free, making it a perfect choice for paleo enthusiasts and anyone seeking wholesome comfort food. A creamy yet dairy-free sauce made with coconut milk, nutritional yeast, and a hint of fresh thyme blankets the tender layers of vegetables, while almond flour on top adds a delightful golden crust. This combination is baked to perfection, creating a hearty side dish or a stand-alone meal that’s as nutritious as it is flavorful. Ready in just an hour and boasting rich flavors with simple prep, this vegetable gratin is sure to become a crowd-pleaser at your dinner table.
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Recipe Information
Ingredients
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 1 large sweet potato
- 1 cup coconut milk
- 2 cloves garlic
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 tablespoon arrowroot starch
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup almond flour
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.
Thinly slice the zucchini, yellow squash, and sweet potato into 1/8-inch slices using a sharp knife or mandolin slicer.
In a small saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Reduce the heat to low and whisk in the coconut milk, nutritional yeast, arrowroot starch, thyme, salt, and black pepper. Continue whisking until the mixture thickens slightly, about 2-3 minutes. Remove from heat.
Layer half of the sweet potato slices in the bottom of the prepared baking dish, slightly overlapping them. Next, layer half of the zucchini and yellow squash. Repeat the layers with the remaining vegetables.
Pour the coconut milk mixture evenly over the layered vegetables, making sure it seeps into all the gaps.
Sprinkle almond flour over the top to create a golden crust during baking.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the vegetables are tender.
Let the gratin cool for 5 minutes before serving. Enjoy your Paleo Vegetable Gratin as a comforting and healthy dish!
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6489 mg | 282% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 66.3 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2691 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
