- 3 lbs sweet potatoes (ideally Japanese sweet potatoes, which have a purple skin and white flesh, if you can find them. I get them at Trader Joes. Any sweet potatoes should work though)
- 2 tablespoons room temp unsalted butter (sub olive oil for dairy free)
- 2 medium shallots, diced into 1/4" pieces
- 4 cloves garlic, minced
- 1/4 cup all-purpose or gluten-free all-purpose flour
- 15 ounce can full-fat coconut milk (sub 2 cups heavy cream)
- 1 1/2 cups low-sodium chicken or veggie stock
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground nutmeg
- Optional: grated cheese for topping
- Peel potatoes. Using either a mandoline or a sharp knife, slice into approximately 1/8th inch rounds—the thinner, the better.
- Preheat oven to 350 degrees F and grease a 9x13 baking dish. Make sure oven rack is situated in the middle of the oven. Place approximately ⅓ of your sliced veggies in a layer on the bottom. It’s ok if they overlap a bit.
- Heat a 4 quart (or similar-sized) saucepan to medium heat and add butter olive oil. When butter is melted, add diced shallot. Cook, stirring frequently, until softened and translucent, 3-4 minutes. Add garlic and flour and stir constantly for 1 minute.
- Add milk and stock and whisk until incorporated. Bring to a simmer and simmer 10-15 minutes, until noticeably thickened, then stir in salt, pepper and nutmeg. Set aside to cool for 10 minutes.
- After cooling, pour approximately ⅓ of your milk mixture over the first layer of veggies. Repeat with another third of veggies and another third of milk mixture, then the rest for a final layer.
- Cover with aluminum foil and bake for 35 minutes, then remove foil and bake another 15 minutes. Optional: grate some cheese on top and broil for a few minutes, until bubbling.
- Leftovers will keep tightly sealed at room temperature for 5 days. I don’t recommend freezing.