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Sweet Potato Au Gratin

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Dinner

lunch

Side

French

Preheat the oven to 400F and lightly grease a 9″ oval baking with nonstick cooking spray. Set aside. Peel your sweet potatoes, then use a mandoline or a sharp knife to slice them as thin as possible about 1/8 inch thick. Place the sweet potatoes in a large bowl, then set aside.
Make the Sauce: Add Violife Plant Butter to a saucepan until it melts. Add flour and stir to create a roux. Add garlic and cook until fragrant, about 30 seconds. Add in milk, Violife Parmesan, Violife Colby Shreds, nutmeg, salt and pepper and whisk until melted and creates a creamy sauce. Pour the sauce mixture over the sweet potatoes and add in the thyme and rosemary. Use a spatula (or your hands) to mix well, making sure each piece is evenly coated. Mixing the sweet potatoes ahead of time ensures better flavor and sauce distribution.
Arrange & Bake: Use your hands to transfer the sweet potato wedges into your baking dish. For the best gratin texture, it’s best to form “stacks” or columns of potato slices, then to lay them into the dish. Place the gratin in the middle rack of the oven and bake for 55-60 minutes, until the sauce is bubbly, but firm.
Serve: Remove the casserole from the oven and let sit for 5 minutes before serving, to allow the sauce to set. Serve warm.