Whole30 Kartoffelgratin
Transform classic comfort food into a healthier indulgence with this Whole30 Kartoffelgratin, a wholesome twist on the traditional potato gratin. Made with creamy coconut milk, savory chicken broth, and a touch of nutritional yeast for a cheesy essence, this dairy-free and gluten-free recipe delivers rich, satisfying flavors without compromising on your Whole30 goals. Thinly sliced russet potatoes are layered with a fragrant blend of garlic, thyme, and onion powder, then baked to tender, golden perfection. Finished with a sprinkle of fresh parsley for a pop of brightness, this elegant yet simple dish is perfect as a crowd-pleasing side or a hearty main course. Ready in just 80 minutes, this easy, family-friendly recipe is a must-try for anyone craving a guilt-free comfort food experience.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 can (13.5 oz) Coconut milk
- 1 cup Chicken broth
- 1 tablespoon Nutritional yeast
- 3 large Garlic cloves
- 1 teaspoon Onion powder
- 0.5 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel the russet potatoes and slice them thinly, about 1/8-inch thick. Use a mandoline slicer if available for uniform slices.
Mince the garlic cloves finely.
In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add nutritional yeast, onion powder, thyme, salt, and black pepper to the saucepan. Stir and let the mixture come to a gentle simmer, about 2-3 minutes, then remove from heat.
Grease a 9x13-inch baking dish with olive oil.
Arrange one-third of the potato slices in an even layer in the bottom of the prepared baking dish.
Pour one-third of the coconut milk mixture over the potatoes, spreading it out with a spoon to cover the slices evenly.
Repeat layers twice more with the remaining potatoes and coconut milk mixture.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the potatoes are tender and the top is golden brown.
Allow the gratin to cool for about 10 minutes before sprinkling freshly chopped parsley on top.
Serve warm as a side dish or enjoy as a main course.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 197.9 g | 72% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 35.4 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 205 mg | 16% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4701 mg | 100% | |
*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.
