Paleo Vegetable Gratin

Indulge in the wholesome goodness of this Paleo Vegetable Gratin, a comforting twist on the classic gratin that's dairy-free, gluten-free, and loaded with flavor. Layers of thinly sliced zucchini, yellow squash, and sweet potato are baked to tender perfection in a creamy coconut milk sauce infused with garlic, thyme, and a hint of nutritional yeast for a cheesy, umami kick. Topped with a golden almond flour crust, this hearty dish is as satisfying as it is healthy. Perfect as a side dish or a main course for those following a paleo or plant-based diet, this gratin comes together effortlessly in under an hour and is sure to become a favorite at your table.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish with olive oil.

Step 2

Thinly slice the zucchini, yellow squash, and sweet potato into 1/8-inch slices using a sharp knife or mandolin slicer.

Step 3

In a small saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Pour the coconut milk mixture evenly over the layered vegetables, making sure it seeps into all the gaps.

Step 7

Sprinkle almond flour over the top to create a golden crust during baking.

Step 8

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.

Step 9

Let the gratin cool for 5 minutes before serving. Enjoy your Paleo Vegetable Gratin as a comforting and healthy dish!

Nutrition Facts

Serving size	(1308.3g)

Amount per serving	% Daily Value*
Calories	1014.5

Total Fat 50.5g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 5.4mg	0%
Sodium 6488.6mg	0%
Total Carbohydrate 123.5g	0%
Dietary Fiber 18.1g	0%
Total Sugars 66.3g
Protein 25.0g	0%

Vitamin D 0IU	0%
Calcium 279.9mg	0%
Iron 7.3mg	0%
Potassium 2691.1mg	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: 43.3%

Protein: 9.5%

Carbs: 47.1%