The holidays. No matter where you are in the world if you're fortunate enough these times involve heavy eating and merry times with family. Both Thanksgiving and Christmas are coming up, and one question that comes up in many households is what sides should we serve?

Potatoes nearly always feature on the table in one way or the other. My preference is for sweet potatoes for health reasons, but white or more specifically russet potatoes taste great and have their own unique flare.

I decided to combine both in this easy, flavourful au gratin potato dish. Au gratin is a French technique consisting of a creamy sauce usually made with eggs, milk, butter and cheese, poured over sliced potatoes, sometimes topped with breadcrumbs. How does this differ from scalloped potatoes? Au gratin potatoes don't have to be as thinly sliced and always include grated cheese.

In this case, I omit the breadcrumbs and didn't add any eggs. I also used coconut milk and made sure the roux-based sauce was well-seasoned. If you overlook that step you can end up with a pretty bland side!

If you make this for the table during the holidays, tag me on Facebook or Instagram to let me know! I’d love to see it. Happy cooking! 🦃

Ingredients

1 large russet potato

1 large sweet potato

3 tablespoons flour

1 cup coconut milk, warm

1 cup vegetable broth, warm

3 tablespoons butter

1 teaspoon salt

2 tablespoons black pepper

1 teaspoon lemon juice

1 tablespoon Royco Usavi mix or equal parts cumin, coriander, and fenugreek powder

1/2 cup scallions, chopped

1 teaspoon garlic powder

1 tablespoon Italian seasoning

1/2 cup parmesan cheese + extra for topping

1/4 cup pepper jack or gruyere cheese + extra for topping

1/4 cup olive oil

1 tablespoon garlic, minced

Fresh or dried parsley

Instructions

Peel both potatoes and wash. Slice into thin, circular pieces (not too thin so they don't fall apart).

Season with 1/2 teaspoon salt, 1 tablespoon pepper, Italian seasoning, olive oil, and garlic powder.

In a non-stick pan, heat the butter. Add the chopped scallions and garlic and sauté for 2-3 minutes.

Whisk in the flour until fully incorporated. Add the coconut milk, salt, pepper, and Royco Usavi spice blend.

Add the broth and whisk until thickened. Taste and add more salt and pepper if necessary.

Add the parmesan and pepper jack cheese, mixing until smooth. Allow the sauce to simmer for about 5 minutes.

Spray a cast iron skillet with cooking oil, then spoon some of the sauce into the pan.

Lay the potatoes in a spiraled, circular pattern. After every two layers, spoon more sauce over the potatoes.

Sprinkle some additional cheese over the potatoes. Bake for 20 minutes at 400F.

Remove from heat and garnish with parsley.