Paleo Kartoffelgratin

Indulge in the creamy, comforting flavors of Paleo Kartoffelgratin, a wholesome twist on the classic potato gratin that’s both dairy-free and gluten-free. This recipe swaps traditional potatoes for nutrient-rich sweet potatoes, thinly sliced and layered to perfection. A luscious blend of full-fat coconut milk, garlic, nutmeg, and fresh thyme creates a velvety sauce that infuses the dish with warm, savory notes. Baked until golden and bubbly, this paleo-friendly gratin is a show-stopping side dish that complements roasted meats, hearty stews, or a crisp green salad. With just 15 minutes of prep time and minimal ingredients, it’s an easy, crowd-pleasing option for holiday gatherings or weeknight dinners. Perfectly seasoned and utterly satisfying, Paleo Kartoffelgratin offers a guilt-free indulgence that keeps comfort food within reach.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium sweet potatoes
• 1 cup full-fat coconut milk
• 3 garlic cloves
• 1 teaspoon onion powder
• 0.5 teaspoon nutmeg
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the sweet potatoes and slice them thinly, about 1/8 inch thick, using a mandoline or sharp knife.

Step 3

Mince the garlic cloves finely.

Step 4

In a saucepan over medium heat, combine the coconut milk, minced garlic, onion powder, nutmeg, olive oil, sea salt, and black pepper. Stir well and heat until the mixture is just warm. Do not let it boil.

Step 5

In a 9x13 inch baking dish, arrange a single layer of sweet potato slices, slightly overlapping them.

Step 6

Sprinkle some fresh thyme over the layer of sweet potatoes.

Step 7

Pour a portion of the coconut mixture over the sweet potatoes to evenly coat them.

Step 8

Repeat the process of layering sweet potatoes, adding thyme, and pouring coconut mixture until all ingredients are used, finishing with a layer of the coconut mixture.

Step 9

Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 10

Remove the foil and bake for an additional 20 minutes, or until the sweet potatoes are tender and the top is golden brown.

Step 11

Let the gratin cool for a few minutes before serving. Garnish with additional fresh thyme if desired.

Nutrition Facts

Serving size	(794.1g)

Amount per serving	% Daily Value*
Calories	1155.3

Total Fat 71.7g	0%
Saturated Fat 53.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 2652.1mg	0%
Total Carbohydrate 125.3g	0%
Dietary Fiber 22.2g	0%
Total Sugars 31.5g
Protein 14.3g	0%

Vitamin D 0IU	0%
Calcium 231.6mg	0%
Iron 11.8mg	0%
Potassium 714.0mg	0%

*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.

Source of Calories

Fat: 53.6%

Protein: 4.8%

Carbs: 41.6%