This dairy-free and gluten-free potato gratin proves that comfort food can be both indulgent and light. Instead of heavy cream and butter, this version uses coconut cream and a carefully reduced savory sauce to create a rich, velvety texture. Thinly sliced potatoes are layered with aromatics like shallot, garlic and thyme, then baked until tender with a crisp, golden top. It’s an excellent side for weeknight dinners or a show-stopping addition to a holiday table, and guests will be pleasantly surprised to learn it contains no dairy.
Follow the tips below to get the best texture and presentation: use a mandolin for uniformly thin slices, mix the tapioca flour into a small amount of hot liquid first to avoid lumps, seal the baking dish tightly while the gratin cooks to trap steam and ensure the potatoes soften, and finish under a hot grill for five minutes if you want a deeply caramelized top. Allow the gratin to rest for about 10 minutes before serving so it firms up slightly and the sauce is fully absorbed into the layers. For a vegan version, simply replace chicken stock with a vegetable stock.
- Slice the potatoes paper-thin on a mandolin so each piece cooks evenly and the edges become lightly crisp.
- Whisk the tapioca flour with 1/4 cup of the warm simmering sauce to form a smooth paste before adding it back into the pan. This prevents lumps and helps the sauce thicken evenly.
- Cover the baking tray tightly with baking paper and foil during most of the cooking time to trap steam and make the potato layers tender.
- When baking is nearly complete, remove the cover and transfer to a hot grill for about 5 minutes to achieve a golden, caramelised crust.
- Let the gratin rest for 10 minutes after baking so it sets slightly and is easier to portion.
- To make this dish fully vegan, swap chicken stock for a good-quality vegetable stock.
Once you’re comfortable with the base recipe, experiment with additions: crisp pancetta or bacon can be added between layers for extra savoury flavor; thinly sliced leeks or onion rings add sweetness and depth; a sprinkle of fresh herbs on top brightens the finished dish. The recipe is adaptable—adjust herbs and seasoning to suit your taste or the main course you’re serving.
- 1 kg unpeeled white potatoes, very thinly sliced on a mandolin
- 1 tablespoon extra virgin olive oil
- 1 large shallot, finely grated
- 2 garlic cloves, finely grated
- 2 teaspoons fresh thyme, plus extra to sprinkle
- 2 teaspoons nutritional yeast
- 1/2 teaspoon freshly grated nutmeg
- 400 ml coconut cream
- 250 ml chicken stock (or vegetable stock for vegan)
- 2 tablespoons tapioca flour
- Sea salt flakes and freshly cracked pepper, to taste
- Preheat a fan-forced oven to 200°C (390°F). Grease a 20 x 25 cm rectangular baking tray with a little oil.
- In a medium saucepan, warm the olive oil over medium heat. Add the grated shallot and a generous pinch of salt, sautéing until the shallot softens. Stir in the garlic, thyme, nutritional yeast and nutmeg, cooking for another 30 seconds until fragrant.
- Pour in the coconut cream and chicken (or vegetable) stock. Bring to a gentle simmer and cook uncovered for about 10 minutes to reduce and concentrate the flavors.
- Place the tapioca flour in a small bowl and whisk in 1/4 cup of the hot simmering sauce to make a smooth paste. Add this paste back into the saucepan and simmer for 1 more minute to thicken. Remove from heat and taste, adding more salt or pepper if required.
- Stack the potato slices vertically in neat rows inside the prepared tray so they form compact layers. Pour the creamy sauce evenly over the potatoes and scatter extra thyme leaves and cracked pepper on top.
- Cover the tray tightly with a sheet of baking paper and a layer of aluminium foil to trap steam. Bake covered for 1 hour. Then remove the foil and baking paper and continue baking uncovered for an additional 20 minutes.
- If you prefer a deeply caramelised top, place the tray under a hot grill for 4–5 minutes, watching carefully to avoid burning. Remove from the oven and let the gratin rest for 10 minutes before serving to allow the sauce to settle and the slices to hold their shape.