Paleo Potato Gratin

Paleo Potato Gratin

Who has not, you feel like something really hearty but you do not want to throw Paleo completely overboard. I love potato gratin but the normal recipe is made with cream and that is not quite Paleo. I've experimented a bit and the best gratin that I made on Paleo base was made with coconut milk.

For 4 people active //: // 35 minutes Total of: 90 minutes

Ingredients

• 2500 g potatoes (raw)
• 250 ml coconut milk
• 3 cloves of garlic
• 1 tablespoon olive oil
• 4 sprigs of fresh thyme
• 2 tablespoons grated Parmesan cheese (optional)
• 1 pinch (s) salt and pepper

Kitchen Accessories :

Gratin dish (loaf tin / bread pan) , Aluminum foil

Preparation

1. Preheat the oven to 200 ° C preheat (top and bottom heat)
2. Peel the potatoes and place in a bowl of water so they do not turn brown and remain fresh.
3. Herhacken the garlic finely and add along with the coconut milk in a large pan or pot until it boils and then easily let simmer 2 minutes more.
4. Cut the potatoes into thin slices in the meantime. This is best achieved with a planer
5. Take the coconut milk from the heat and season to taste with salt and pepper
6. Now give the potato slices and sprigs of thyme to the coconut milk and mix everything well
7. The gratin dish streak with the olive oil (or line with parchment paper), pour in the Paleo potato gratin mixture and press with a spoon everything "fixed"
8. Who is ok with Parmesan can now sträußeln the Parmesan over it - but as I said not a must
9. Now cover the baking dish with aluminum foil, place in the oven and bake for 45 to 50 minutes
10. After 45 to 50 minutes remove the foil and bake for another 10 minutes
11. Now the baking dish from the oven, let cool slightly and serve the Paleo potato gratin. When serving, please rauszunehmen it respect the thyme sprigs

Serve with

• Meatloaf with egg
• Pork in coffee crust with blueberry sauce

Our tip

If you like the Paleo potato gratin something hearty you can fry some bacon in the pan and this place for the last 10 minutes still on the gratin and mitbacken.

The Paleo Potato Gratin tastes good cold the way also, so if what then remains quiet the next day ready to eat.

(Instead of olive oil can also be used baking paper - simply interpret the shape of it)

THE POTATO GRATIN TASTES! AND ... NOT TO COCOS.

Many think of coconut milk immediately to the heavy coconut flavor and I know many that this is too strong. By bake at 200 degrees I've had the experience that the taste is as good as gone. Means the potato gratin Paleo really tastes almost exactly the same as as if you would do with normal cream - and gratin is at dinner or barbecues always a highlight.