Vegan Potato Leek Gratin

Vegan Potato Leek Gratin

Recipe by Clara Schryer from allrecipes.com

Dinner,Side Dish 1 Hr. 10 Mins.

Ingredients

8

8 servings

  • 2 medium leeks, chopped
  • 1 tablespoon vegan margarine
  • 3 cloves garlic, crushed
  • 3 teaspoons chopped fresh oregano, divided
  • 3 teaspoons chopped fresh rosemary, divided
  • 1 teaspoon salt
  • 2 teaspoons ground black pepper
  • 2 pounds Yukon gold potatoes, peeled and thinly sliced
  • 2 (5.6 ounce) cans coconut milk
  • 1.5 cups almond milk, or as needed
  • 2 tablespoons all-purpose flour
  • 1 cup shredded vegan cheese

Instructions

  • Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
  • Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
  • Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

Nutritional Facts

Per 8 servings

  • Calories: 204
  • Carbohydrate: 29g
  • Fat: 7g
  • Fiber: 3g
  • Protein: 5g
  • Sugar: 2g

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