Whole30 Kartoffelgratin

Indulge in the creamy, savory comfort of Whole30 Kartoffelgratin, a lighter, dairy-free twist on the classic potato gratin. This wholesome and delectable dish features thinly sliced russet potatoes baked to perfection in a velvety coconut milk and chicken broth sauce, enriched with the nutty flavor of nutritional yeast and aromatic herbs like thyme and garlic. With its golden-brown top and a sprinkle of fresh parsley, this gratin is not only Whole30-compliant but also a showstopping side dish or satisfying main course. Perfect for weeknight dinners or holiday gatherings, this recipe takes just 20 minutes of prep time, allowing you to enjoy a healthy, flavorful meal without the hassle. Experience comfort food redefined with this irresistible potato bake!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the russet potatoes and slice them thinly, about 1/8-inch thick. Use a mandoline slicer if available for uniform slices.

Step 3

Mince the garlic cloves finely.

Step 4

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

Step 5

Pour in the coconut milk and chicken broth, stirring well to combine.

Step 6

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.

Step 7

Grease a 9x13-inch baking dish with olive oil.

Step 8

Arrange one-third of the potato slices in an even layer in the bottom of the prepared baking dish.

Step 9

Pour one-third of the coconut milk mixture over the potatoes, spreading it out with a spoon to cover the slices evenly.

Step 10

Repeat layers twice more with the remaining potatoes and coconut milk mixture.

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 12

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

Step 13

Allow the gratin to cool for about 10 minutes before sprinkling freshly chopped parsley on top.

Step 14

Serve warm as a side dish or enjoy as a main course.

Nutrition Facts

Serving size	(1383.2g)

Amount per serving	% Daily Value*
Calories	1140.5

Total Fat 28.9g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3087.3mg	0%
Total Carbohydrate 197.9g	0%
Dietary Fiber 14.6g	0%
Total Sugars 35.4g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 204.6mg	0%
Iron 10.4mg	0%
Potassium 4701.4mg	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: 22.3%

Protein: 9.7%

Carbs: 68.0%