AIP/Paleo Sweet Potato Au Gratin

Potatoes au gratin typically means thinly sliced potatoes covered in a buttery cream sauce, topped with cheese and then baked until the top is a nice crispy brown.

Sound delicious…ly not paleo at all? Yeah, exactly. That’s why I decided to come up with an amazing, paleo and AIP-friendly Fall dish that was inspired by the traditional French way of cooking something “au gratin”. Thus was born, my AIP Paleo Sweet Potato Au Gratin.

Instead of heavy cream and butter, you’ll find that it uses coconut milk and a palm/coconut oil shortening. I added a little pumpkin puree and arrowroot powder to thicken the sauce, then added beautiful Fall spices to give it an inviting flavor that makes the house smell better than a Yankee Candle store.

The outcome of this recipe was way better than even I expected: the layers of thinly sliced sweet potatoes gave it a really neat texture, the sauce was deliciously creamy and buttery, and the top of the casserole had that great taste of the “brown crispies” that potatoes often get (you know…like on hash browns).

My wife pretty much had to put me in restraints to keep me from eating the entire pan all at once. Needless to say, this recipe will be on my Thanksgiving recipe list!