Canned coconut milk replaces heavy cream in my version. Creamy and slightly sweet, this comforting herbed Greek Scalloped Potato Gratin is accompanied by green kale, salty Kalamata olives, and juicy yellow onion.
Greek Scalloped Potato Gratin [Vegan, Gluten-Free]
- 1 15 oz. can full-fat coconut milk
- 3 bay leaves
- 2 garlic cloves, minced
- ½ tsp. dried thyme
- ½ tsp. freshly ground nutmeg
- Dash of ground black pepper
- Dash of kosher salt
- 1 ½-2 lbs. russet potatoes (about 3 medium), washed and thinly sliced
- ½ medium yellow onion, sliced
- 3 large kale leaves, de-stemmed and chopped
- 12 pitted Kalamata olives, minced
- Sprinkling of nutritional yeast
- In a small saucepan, heat the coconut milk through and including the salt over medium-low. Whisk to combine. Do not allow to boil.
- Meanwhile, prepare the vegetables and coat a large 9x13-inch baking dish with a nonstick cooking spray. Preheat oven to 400°F.
- Ladle some of the sauce into the prepared dish so it covers the bottom. Place one sliced potato in the dish, arranging the slices evenly among the bottom. Add half of the sliced onion, chopped kale leaves, and four minced olives evenly over the first layer of potato.
- Repeat with the second layer, excluding the sauce. Finally, repeat with the third layer (there will be no onion in this top layer).
- Remove the sauce from heat and take out the bay leaves. Pour the remaining sauce over the layers. Sprinkle the top evenly with nutritional yeast.
- Cover with aluminum foil, leaving one corner open for steam to escape. Bake at 400 F for 40 minutes.
- Remove and allow to rest for 5 minutes before serving.
- Serve hot.
- Potato Recipes