3 lbs sweet potatoes, peeled
2 tbsp avocado oil
2 shallots, diced
2 cloves minced garlic
1/2 tsp nutmeg
1 tsp dried thyme
1 tsp salt
1/4 tsp pepper
1/4 cup almond milk (or regular)
6 oz Gruyere cheese, shredded
Preheat oven to 350F and grease an 8×11 baking dish.
Slice peeled potatoes very thin, about 1/8 inch thick. Line them up in casserole dish, they should be close together and overlapping.
In a saucepan, heat
avocado oil and shallot over medium-high heat. Cook for two minutes and then add garlic, nutmeg, thyme, salt and pepper. Let cook for about 4-5 minutes or until softened. Turn off heat and stir in almond milk. Pour mixture evenly over top sweet potatoes.
Add shredded gruyere evenly overtop of potatoes.
Cover with foil and bake for 40 minutes. Take foil off and bake for 20 more minutes.
Broil 4 minutes more to make cheese brown slightly, keeping an eye closely on it.
Let sit 20 minutes before eating.
Category: holiday, dinner, side dish Method: oven Cuisine: American Diet: Gluten Free