Delicious Dairy-Free, Gluten-Free Shrimp and Potato Gratin

In a frying pan, brown the finely chopped onion and chopped garlic in olive oil until translucent.
Add the coconut cream, vegetable stock and cornstarch (dissolved in a little cold water). Let thicken slightly while stirring.
Add the paprika, thyme, salt and pepper. Let cook for a few minutes, then remove from the heat.
Cooking the shrimp:
If your shrimp are not pre-cooked, quickly brown them in a frying pan with a little olive oil, salt and pepper, just until they turn pink. They should not overcook because they will finish cooking in the gratin.
Assemble the gratin:
Preheat the oven to 180°C.
In a gratin dish, place a layer of potatoes, then a layer of shrimp, and pour some of the sauce on top. Repeat until all the ingredients are used up.
If desired, sprinkle lightly with gluten-free breadcrumbs for a crunchy texture on top.
Baking:
Bake for about 25-30 minutes, until the gratin is golden brown on top and the potatoes are completely tender.
Tips:
You can add a few crushed cashews or sunflower seeds for a crunchy side.
For an even more indulgent version, you can incorporate vegetables such as spinach or zucchini to vary the flavors and add more nutrients.
This gratin is perfect for a light and balanced meal, while being tasty and comforting!