Herbed Au Gratin Potatoes



Prep Time

40 minutes

Cooking Time

60-65 minutes

  • 2 (13.5 ounce) cans Andre Prost Coconut Milk

  • 3 teaspoons kosher salt or 2 teaspoons salt

  • 2 teaspoons finely minced garlic

  • 1 teaspoon minced rosemary

  • 1 teaspoon minced thyme

  • Freshly ground black pepper

  • 5 pounds Yukon Gold potatoes

  • 3 tablespoons butter or non-hydrogenated dairy free margarine

  • 2 1/2 tablespoons flour

  • 3 cups grated Gruyere* cheese (or non-dairy cheese of choice)

Related recipes

Andre Prost Coconut Milk and Gruyere cheese are a perfect match for this classic dish.    

Related  Pumpkin Crescent Rolls
1) Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9 x13 inch baking dish.

2) In a medium saucepan bring Coconut Milk, salt, garlic, rosemary, thyme and pepper to taste, to a boil. Turn off heat and set aside. Note: mixture will taste salty alone but not when combined with potatoes.

3) Wash potatoes well, slice thinly and cover with cold water. Set aside.

4) Melt butter or margarine in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly, until mixture turns a golden brown color.

5) Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.

6) Drain potatoes and layer 1/3 on bottom of baking dish, overlapping each slice about half way. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of cheese. Repeat layers 2 more times, only reserving last cup of cheese for later.

7) Cover with foil and bake 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is nicely browned. Serve and enjoy!

There are no reviews yet. Be the first one to write one.