Healthy Potato Gratin Bundles (No Dairy, No Gluten, All Flavor!)

Ingredients

  • 3 large potatoes (Yukon Gold or Russet), thinly sliced (about ⅛-inch thick)
  • 1 cup full-fat coconut milk (or unsweetened almond milk)
  • 2 tablespoons nutritional yeast (for a cheesy flavor)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 2 tablespoons olive oil (or melted vegan butter)
  • Salt and pepper, to taste
  • Gluten-free breadcrumbs or almond flour (optional, for topping)
  • Muffin tin for individual bundles

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease the muffin tin with olive oil or non-stick spray.

  2. Prepare the sauce:
    In a saucepan over medium heat, combine coconut milk, garlic, thyme, nutritional yeast, and a pinch of salt and pepper. Heat until warm, but do not boil. Taste and adjust seasoning.

  3. Assemble the bundles:

    • Layer 3-4 potato slices in each muffin cup, slightly overlapping.
    • Drizzle a spoonful of the coconut milk mixture over the potatoes.
    • Repeat the layers (potato slices, sauce) until the muffin cups are nearly full.
    • Press the stacks down gently to compact them.
  4. Top with oil and breadcrumbs:
    Drizzle a little olive oil or melted vegan butter over each bundle. Sprinkle with gluten-free breadcrumbs or almond flour for a crunchy topping.

  5. Bake:
    Cover the muffin tin with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the tops are golden brown and the potatoes are tender.

  6. Cool and serve:
    Let the bundles rest for 5 minutes before carefully removing them from the muffin tin. Garnish with extra thyme if desired.

Tips

  • Cheesy flavor: Nutritional yeast adds a cheesy taste; you can also use a dairy-free shredded cheese if preferred.
  • Herb options: Add rosemary or parsley for extra flavor.
  • Make ahead: These reheat well, making them great for meal prep.

Enjoy your creamy, dairy-free, and gluten-free potato gratin bundles! 🥔✨

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