Sweet Potato & Spinach Gratin
Serves: 4-6 people
Prep: 40 minutes + 45 minutes to 1 hour cooking
A deliciously rich and aromatic platter of comfort food, perfect for the colder month, using nutritional yeast instead of cheese.
Recipe tip: At the end of cooking leave it to stand for 30 minutes to rest for the best taste and flavour.
What you’ll need:
700g sweet potatoes (roughly peeled and thinly sliced 2/3mm)
200g baby spinach
6 tbsp of our Engevita nutritional yeast (nooch)
100g plant based cheese grated (optional)
3 garlic cloves smashed
400ml tin full fat coconut milk
100 ml cream or oat / soy cream
1 sprig fresh rosemary
1 garlic clove peeled
Salt and black pepper to taste
Butter of your choice to grease the baking dish
How to do it:
Preheat oven to 180°C (350°F). Grease a medium baking dish (about 20x25 cm). Divide the sweet potato slices into 3 portions.
In a small pan, add coconut milk, 1 whole peeled garlic clove, rosemary, and curry powder. Bring just to a simmer, then remove from heat. Let steep for 10–15 minutes, then strain out the rosemary and garlic. Season with salt and pepper.
Now build your gratin. Start with a layer of sweet potato slices, slightly overlapping. Scatter over a handful of spinach, sprinkle 1 tbsp nutritional yeast and a few sprinkles of crushed garlic. Drizzle a little of the infused coconut milk over.
Repeat the process twice more, finishing with a neat top layer of sweet potato.
Pour the remaining coconut milk (and plant cream, if using) evenly over the dish. Press down gently to compact.
Sprinkle the rest of the nooch on top and any alternative cheeses you are using.
Cover with foil and bake for 35 minutes.
Remove foil and bake another 20–25 minutes until golden brown, bubbling, and potatoes are tender.
Serve with a fresh, crisp salad for an excellent midweek family meal.
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