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Herbed Au Gratin Potatoes

Andre Prost Coconut Milk and Gruyere cheese are a perfect match for this classic dish.
TIME
40 minutes to assemble
60-65 minutes to bake
Total time: 1 hour and 40-45 minutes
YIELD
Serves 12
INGREDIENTS
2-13.5 oz cans Andre Prost Coconut Milk (found in the baking section)
3 teaspoons kosher salt or 2 teaspoons salt
2 teaspoons finely minced garlic
1 teaspoon each, minced rosemary and thyme
Freshly ground black pepper
5 lbs Yukon Gold potatoes
3 tablespoons butter or non-hydrogenated dairy free margarine
2 1/2 tablespoons flour
3 cups grated Gruyere* cheese (or non-dairy cheese of choice)
DIRECTIONS
Step 1
Preheat the oven to 375° F. Lightly grease a 9 x13 inch baking dish.
Step 2
In a medium saucepan bring Coconut Milk, salt, garlic, rosemary, thyme and pepper to taste, to a boil. Turn off heat and set aside. Note: mixture will taste salty alone but not when combined with potatoes.
Step 3
Wash potatoes well, slice thinly and cover with cold water. Set aside.
Step 4
Melt butter or margarine in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly, until mixture turns a golden brown color.
Step 5
Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
Step 6
Drain potatoes and layer 1/3 on bottom of baking dish, overlapping each slice about half way. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of cheese. Repeat layers 2 more times, only reserving last cup of cheese for later.
Step 7
Cover with foil and bake 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is nicely browned.

*Naturally aged chesses like aged Parmesan, Cheddar and Swiss (Gruyere) only have about 0.5 grams of lactose in them, making them more user-friendly for those with lactose intolerance. Check sugar content on the nutrition labels to be sure of exact amount.
TEST KITCHEN TIP:
For carefree entertaining, prepare the day before serving and reheat uncovered at 300°F for one hour.

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