Herbed Au Gratin Potatoes

  • 2 (13.5 ounce) cans Andre Prost Coconut Milk
  • 3 teaspoons kosher salt or 2 teaspoons salt
  • 2 teaspoons finely minced garlic
  • 1 teaspoon minced rosemary
  • 1 teaspoon minced thyme
  • Freshly ground black pepper
  • 5 pounds Yukon Gold potatoes
  • 3 tablespoons butter or non-hydrogenated dairy free margarine
  • 2 1/2 tablespoons flour
  • 3 cups grated Gruyere* cheese (or non-dairy cheese of choice)
Andre Prost Coconut Milk and Gruyere cheese are a perfect match for this classic dish.
  1. Preheat the oven to 375 degrees Fahrenheit. Lightly grease a 9 x13 inch baking dish.
  2. In a medium saucepan bring Coconut Milk, salt, garlic, rosemary, thyme, and pepper to taste, to a boil. Turn off the heat and set it aside. Note: the mixture will taste salty alone but not when combined with potatoes.
  3. Wash potatoes well, slice thinly and cover with cold water. Set aside.
  4. Melt butter or margarine in a medium-size saucepan over medium heat. Whisk in flour until smooth. Cook, whisking constantly until mixture turns a golden brown color.
  5. Slowly whisk in the herbed coconut milk, a bit at a time. Stirring, bring to a boil, and remove from heat.
  6. Drain potatoes and layer 1/3 on the bottom of the baking dish, overlapping each slice about halfway. Pour 1/3 coconut sauce over potatoes and sprinkle with 1 cup of cheese. Repeat layers 2 more times, only reserving the last cup of cheese for later.
  7. Cover with foil and bake for 45 minutes. Remove foil and sprinkle with cheese. Bake uncovered 15-20 additional minutes. If potatoes are soft and a darker color is desired, broil potatoes until cheese is nicely browned. Serve Herbed Au Gratin Potatoes and enjoy!