Whole30 Vegetable Gratin

Indulge in a comforting and wholesome dish with this Whole30 Vegetable Gratin, a dairy-free twist on a classic favorite! Packed with nutrient-rich layers of sweet potatoes, zucchini, yellow squash, and a creamy cauliflower-based “cheese” sauce, this recipe is completely compliant with Whole30 guidelines. The sauce, made velvety smooth with almond milk, nutritional yeast, and a touch of seasoning, adds a savory depth without the need for dairy. Perfectly baked to golden, bubbling perfection, this gratin makes for an impressive side dish or a hearty meatless main—all in just over an hour. Whether you're following Whole30 or simply seeking a veggie-forward comfort food, this recipe is a guaranteed crowd-pleaser that brings vibrant, wholesome flavors to the table.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium-sized sweet potatoes
• 2 medium-sized zucchini
• 2 medium-sized yellow squash
• 1 medium head cauliflower
• 1 large onion
• 3 cloves garlic
• 1.5 cups almond milk, unsweetened
• 0.5 cup nutritional yeast
• 2 tablespoons arrowroot powder
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil or a non-stick spray compliant with Whole30 guidelines.

Step 2

Peel the sweet potatoes and thinly slice them into rounds about 1/8-inch thick. Do the same with the zucchini and yellow squash. Set them aside.

Step 3

Break the cauliflower into florets and steam them until tender, about 8-10 minutes. Once cooked, transfer the cauliflower to a blender or food processor.

Step 4

Peel and dice the onion, and mince the garlic cloves.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened and fragrant, about 5 minutes. Add to the blender or food processor with the cauliflower.

Step 6

To the blender, add almond milk, nutritional yeast, arrowroot powder, thyme leaves, salt, black pepper, and paprika. Blend until smooth and creamy. This will serve as the dairy-free cheese sauce.

Step 7

Spread a thin layer of the sauce on the bottom of the prepared baking dish. Layer the sweet potato slices on top, followed by zucchini slices, then yellow squash slices. Repeat this layering until all the vegetables are used.

Step 8

Pour the cauliflower sauce evenly over the layered vegetables, ensuring it seeps into all the layers.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbly.

Step 10

Allow the gratin to cool for 5 minutes before serving. Garnish with extra thyme leaves if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2137.8g)

Amount per serving	% Daily Value*
Calories	1057.7

Total Fat 36.7g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 7161.0mg	0%
Total Carbohydrate 163.5g	0%
Dietary Fiber 30.8g	0%
Total Sugars 69.0g
Protein 31.5g	0%

Vitamin D 131.8IU	0%
Calcium 1038.2mg	0%
Iron 10.4mg	0%
Potassium 3842.5mg	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: 29.7%

Protein: 11.3%

Carbs: 58.9%