Laura's Vegan Table


  • 4 medium sweet potatoes, peeled
  • 1 cup unsweetened plant milk (I used Oatly)
  • 1/2 teaspoon garlic powder
  • about 3 ounces grated vegan cheese (I used Violife Parmesan)
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • vegan butter or oil for greasing pan

Just the bit of added sweetness from the sweet potatoes adds a nice twist to traditional potato gratin. The aroma emitting from this dish baking in the oven is so good too. Only a few ingredients in this recipe; it’s also gluten free and great comfort food.


Preheat the oven to 400F. Slice the potatoes to about 1/8″ thick using a mandoline, sharp knife, or slicing disc blade on your food processor. Lightly grease a baking dish with the vegan butter or oil. Add the garlic powder to the milk and whisk until blended. Pour a little of this mixture in the bottom of the baking dish. Then arrange the sweet potato slices at an angle in your baking dish. Pour the rest of the milk mixture over the potatoes. Sprinkle with the grated cheese, salt, pepper and thyme. Cover with foil and bake in the oven for about 1/2 hour. Remove foil and bake for another 15 minutes or until the potatoes start to brown and the cheese is mostly melted.