Vegan Sweet Potato Au Gratin | Dauphinois Recipe

Vegan Sweet Potato Au Gratin | Dauphinois Recipe

Hi hello how are ya? Today I will show you how to make sweet potato au gratin! This recipe is quite simple to make and is the perfect side dish for a special dinner. This sweet potato casserole is so lovely for fall and the upcoming holiday season! Not only is this sweet potato au gratin vegan, it is also gluten free! Layered with leeks and a creamy bechamel sauce, this sweet potato au gratin is sure to be a crowd pleaser! Please tag me on instagram @chefkennedy if you make this and don’t forget to like and subscribe!


4 medium to large sweet potatoes, thinly sliced
1 leek, thinly sliced

Bechamel Sauce

1/4 cup vegan butter
1/4 cup flour
4 cups unsweetened plain soy milk
4 sprigs of fresh thyme
1 bay leaf
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 1/2 cup vegan parmesan (I used Trader Joe’s brand)

Prep your vegetables using a mandolin or a sharp knife. Cut thin slices of sweet potato and leeks. For the bechamel sauce, start by making a roux. In a medium sauce pan, melt the butter and add in the flour. Mix immediately to remove any lumps. Cook the roux for about 5 to 10 minutes on low heat, stirring frequently. Once your roux smells toasted, slowly add in half of the soy milk. Make sure the milk is warm or room temperature to avoid splattering. Add in remaining milk and stir. Wrap thyme and bay leaf in cheesecloth and add to the pot with spices.
To assemble, add a layer of bechamel sauce to a baking dish and top with a layer of sweet potato. Add a layer of leeks and a layer of vegan parm. Repeat this process until all of your veggies are used, reserving 1/2 cup of vegan parmesan for the topping. Cover in foil and bake at 350 degrees for 25 minutes. Remove the foil and top with the remaining vegan parmesan. Bake for an additional 25 minutes and broil for 3 minutes. Allow to cool slightly before serving. Enjoy!



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