Herbed Au Gratin Potatoes


  • 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)

Andre Prost Coconut Milk and Gruyere cheese are a perfect match for this classic dish.


  • 40 minutes to assemble
  • 60-65 minutes to bake
  • Total time: 1 hour and 40-45 minutes


  • Serves 12


  1. Preheat the oven to 375°F. Lightly grease a 9 x13 inch baking dish.
  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.
  3. Wash potatoes well, slice thinly and cover with cold water. Set aside.
  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.
  5. Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil and remove from heat.
  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.
  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.

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