Asparagas & Sweet Potatoes Au Gratin
- 3 sweet potatoes, peeled and thinly sliced
- 3 shallots, sliced
- 1 bunch of asparagas, chopped
- 14 oz can coconut milk (mix in 1 T. kuzu root for thickening)
- 4 T. butter
- 2 t. garlic salt
- 1/4 cup parmesan or asiago cheese
- 1/4 cup cheddar cheese
- sea salt
Preheat oven to 425 F.
In a large lasagna pan, layer sliced potatoes, asparagas, and shallots. Cover with coconut milk mixture. Add butter. Season with seasonings. Sprinkle with cheese. Cover with foil and bake for about one hour or until potatoes are softened. Remove foil and turn broiler to low. Broil just until the cheese starts to brown.