Frenchgluten-freedairy-freevia groq
Gratin Dauphinois with Walnuts and Wholesome Twist
A creamy, cheesy gratin with a crunchy walnut topping and a hint of Venezuelan spice.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●2 large wholesome sweet potatoes
- ●1 cup gratin cheese
- ●1/2 cup, chopped walnuts
- ●2 tbsp olive oil
- ●1, seeded and chopped Venezuelan aji amarillo pepper
- ●to taste salt
- ●1/4 cup, chopped fresh parsley
- ●1/2 cup non-dairy milk
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and slice the sweet potatoes into 1/8-inch thick rounds.
- 3
In a large skillet, heat the olive oil over medium heat.
- 4
Add the chopped aji amarillo pepper and cook for 1 minute.
- 5
Add the sliced sweet potatoes and cook for 5 minutes, until they start to soften.
- 6
Transfer the sweet potatoes to a 9x13 inch baking dish.
- 7
In a separate bowl, mix together the grated cheese and non-dairy milk.
- 8
Pour the cheese mixture over the sweet potatoes.
- 9
Sprinkle the chopped walnuts and chopped parsley over the top.
- 10
Season with salt to taste.
- 11
Bake for 25-30 minutes, until the top is golden brown and the cheese is bubbly.
- 12
Serve hot and enjoy!