This is not your ordinary gratin. It’s more like a gratin casserole with layers of thinly sliced sweet potato, onion, and orange-scented wild rice. This provides the healthy nutrients from grains and vegetables in one serving.
It is baked in a coconut milk base flavored with garlic, lime, and red pepper flakes. This gives this dish a tangy-sweet richness with a hint of spice … finished with chopped, toasted hazelnuts for a welcome crunch.
In addition, this vegan dish is suitable for anyone who is lactose intolerant or sensitive to gluten.
Here are the ingredients to make this Sweet Potato Gratin (6 – 8 servings):
- 1.4 lbs/644 gr sweet potatoes (~2 medium)
- 3/4 cup/133 gr uncooked wild rice
- 1 large orange
- 1 medium yellow onion
- Coconut-Lime Milk
- Couple handfuls toasted hazelnuts, chopped
Follow these 5 steps to make delicious and nutritious Sweet Potato Gratin:
- Preheat oven to 375°F (190°C)
- Scrub sweet potatoes; leave skin on if organic and thinly slice using a mandolin (using the “thin” slicer, not “extra thin”) or a steady hand and sharp knife. Thinly slice onion with knife.
- Cook rice according to package directions; drain any excess water not absorbed. Add zest of orange and juice of 1/4 of the orange to rice; season with salt and pepper and stir to combine.
- Lightly grease a large gratin or deep baking dish (~3 qrt. capacity) with coconut oil. Layer 1/3 sweet potato slices, overlapping slightly, and 1/2 of onion slices. Season with salt and pepper, evenly distribute 1/2 wild rice mixture, and pour over 1/3 coconut milk. Repeat, finishing with final 1/3 sweet potatoes and final 1/3 coconut milk.
- Cover dish with aluminum foil and bake 35-45 minutes, or until a knife can be easily inserted in sweet potato. Uncover dish, sprinkle with hazelnuts, set oven to broil, and return to oven without foil to brown slightly; another 5-8 minutes.
Notes: If you cook off the rice and slice the sweet potato in advance this dish can be assembled in 15 minutes. And if hazelnuts are not your thing, substitute macadamia nuts instead.
Source: Katie Schmidt