Vegan Potato Leek Gratin Recipe

This Vegan Potato Leek Gratin is a delicious and comforting dish that is perfect for the colder months. It is made with layers of thinly sliced potatoes and leeks, all baked in a rich and creamy sauce. This dish is a great addition to any dinner table, and it is sure to please even the most skeptical of eaters.

What makes this recipe even better is that it is completely vegan, meaning it is free from any animal products. This makes it a great option for those who are following a plant...

Ingredients

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 ½ cups almond milk, or as needed
2 tablespoons all-purpose flour
1 cup shredded vegan cheese

Information

Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8

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.

Nutrition

204 cal.

Total Fat: 7g
Saturated Fat: 4g
Sodium: 562mg
Total Carbohydrate: 29g
Dietary Fiber: 3g
Total Sugars: 2g
Protein: 5g
Vitamin C: 4mg
Calcium: 62mg
Iron: 1mg
Potassium: 109mg

How to Make Vegan Potato Leek Gratin - A Step-by-Step Guide

Ingredients

Information

Nutrition

204 cal.

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