One-Dish Sweet Potato-Chicken Gratin Casserole

5 from 4 votes

Prep Time 5

Cook Time 35

Course Main Course

Cuisine AIP, Autoimmune Protocol, Paleo

Servings

4 tablespoons extra virgin olive oil
1 small red onion (⅛ pound), thinly sliced
15 garlic cloves
3 cups finely chopped kale
½ pound shredded chicken
1 cup full fat coconut milk
1 handful fresh thyme
3 medium sweet potatoes (¾ pound each), peeled and thinly sliced (abpit ⅛-inch thick)
2½ teaspoons sea salt

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

1. This sweet potato gratin tastes best when freshly cooked but you can still refrigerate it for 1-2 days in an airtight container.

2. Want your gratin to be slightly wet? Bake it for 10 minutes instead of 15-20 minutes.

3. The baking time will vary depending on:

Keyword casserole, chicken, gratin, kale, sweet potato

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