This AIP and Paleo Sweet Potato and Fennel Gratin is a dairy free, grain free delight. It’s creamy, savory and sweet all at once and a delicious side dish that deserves a spot at your (holiday) table.
Sweet Potato Fennel Gratin
- 2 TBSP olive oil
- 1 large yellow onion, thinly sliced
- 2 pounds Japanese sweet potatoes (about 2 very large or three medium)
- 2 large bulbs of fennel, thinly sliced (about 4 cups)
- 2 tsp sea salt (plus more to taste)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup full fat, additive free coconut milk
- 2 tsp apple cider vinegar
- 1 TBSP tapioca + 1/2 TBSP water
- 3 cups unsweetened Lovebird cereal
- 1/2 tsp sea salt
- 1/4 cup olive oil
- Preheat oven to 350F.
- In a large stockpot, heat olive oil on medium heat and sauté onions until caramelized, stirring frequently, – about 10 minutes.
- Add thinly sliced fennel, sea salt, thyme, basil, garlic and onion powder and a splash of water. Lower heat to low-medium and allow the fennel to cook until tender, about 10-12 minutes more.
- As the fennel and onions cook, thinly slice your sweet potatoes.* Set the potatoes aside as you finish the sauce.
- Once fennel is tender, add in coconut milk and apple cider vinegar and bring to a simmer.
- Combine tapioca starch with water to make a slurry and pour into the pot, stirring consistently until the mixture begins to thicken.
- Immediately pour mixture over the sliced potatoes, using your hands to combine. Taste and add more salt as necessary.
- Transfer potatoes and the “cheesy” onion and fennel sauce into a large baking dish, using a spatula or your hands to really pack the potatoes down.
- Bake for one hour.
- As the dish bakes, prepare crumb topping. Add cereal to food processor and pulsing until it is crushed into a fine meal. Then add sea salt and olive oil and pulse to combine.**
- After an hour, remove the dish from the oven and sprinkle the crumb topping on top. Bake another 10-15 minutes.
- Allow to set 10 minutes before serving.
*I recommend using a mandoline to do this as you want the potatoes to be about a 1/16 of an inch in thickness. If you have the time, patience and a sharp knife, you can go that route too!
** If you don’t have access to Lovebird cereal, you can use crushed plantain chips or AIP sourdough bread as a great alternatives.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Sides
Keywords: aip, paleo, grain free, dairy free, gratin, casserole, side dishes, holiday sides, fennel, sweet potato and fennel gratin, sides