2 tbsp coconut oil 1 tbsp to grease your pan and 1 tbsp melted and poured over your sliced potatoes to help the seasonings stick)
½ cup fresh parsley as garnish
Hazelnuts to garnish (optional)
At least 1 hour before making the gratin, soak your cashews in the vegetable broth.
Preheat your oven to 200°C.
Grease a baking dish with coconut oil.
Slice sweet potatoes into very thin circles and place into a large mixing bowl tossing with coconut oil, salt and pepper and chopped garlic.
Blend your cashews and their water in a blender with the nutmeg, lemon juice and coconut milk until creamy. Grate the Violife EPIC Block. Add ¾ of the grated Violife and stir. Mix the sweet potatoes into the mixture gently.
Layer your sweet potatoes vertically along the bottom of the greased pan (overlap your potatoes). Pour over the broth and sprinkle with remaining grated Violife.
Place your gratin in the oven and bake for 1 hour or until the top is golden brown.
Let it rest at room temperature for about 10 minutes to allow the gratin to set-up.
Garnish with fresh parsley and roughly chopped hazelnuts.