Who doesn’t love a one-dish meal that’s ready in under 45 minutes? And that also happens to be a sweet potato casserole?
If you’ve been craving for some creamy AIP gratin packed with veggies & protein, then this one-dish sweet potato gratin casserole is exactly what you need!
Did you know?
1. This casserole also called “Gratin Dauphinois” originates from a province in southeastern France known as “Dauphiné”.
2. The name “Dauphiné” came from the word ‘dolphin’. The rulers of that province at that time had this aquatic mammal drawn on their arms.
3. The classic French gratin dauphinoise consists of:
- Potatoes
- Milk
- Garlic cloves
- Heavy cream
- Sour cream
- Butter
- Gruyere cheese
- Black pepper
- Nutmeg
To prep this meal, make sure that you have the following ingredients on hand:
- Extra virgin olive oil
- Garlic
- Red onion
- Kale
- Shredded chicken
- Full fat, unsweetened coconut milk
- Sweet potatoes
- Fresh thyme
This recipe was created by Sooraya (from The Strategic RD) for A Squirrel in the Kitchen.
Ingredients
Method
- Preheat oven to 400°F and lightly grease a large casserole dish.
- Pour the extra virgin olive oil in a large skillet. Then add the minced garlic and sliced onion. Let it sauté for about 1 minute.
- Add the chopped kale and shredded chicken. Sauté for another 3 minutes over medium heat (until all the kale has wilted.)
- Pour the coconut milk into the skillet along with the thyme. Bring to boil.
- Then toss in the sliced sweet potatoes and salt. Bring to simmer and cook on low heat for about 7-10 minutes.
- Carefully transfer everything to your casserole dish.
- Bake for 15-20 minutes until the sweet potatoes are fork tender and have absorbed all the coconut milk. *See notes below
Notes
- the thickness of your sliced sweet potatoes,
- the type of sweet potato you used,
- where you live, and
- how hot your oven is.
This is absolutely delicious! I accidentally put a little too much salt but even so, the flavor is just wonderful. It’s also fairly quick and easy to put together. I will definitely be making this often!
I made this the other night. We LOVED it! Leftovers were great too! Will be making this often. Thank you!!!
(I did use garlic infused olive oil in lieu of the garlic cloves because LOWMAP.)
This was truly amazing! I used spinach instead of kale, as that is what I had available. I know I will be making this often, it is so GOOD!
Wow, I just made this for the first time and it is mouthwatering delicious!!! I think I need to make some for Thanksgiving.