Vegan Potato Leek Gratin

If you are looking for a vegan substitute for a cheesy, creamy gratin, try this potato leek gratin with almond milk, dairy-free cheese, and coconut milk.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 204 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.

Step 3

Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.

Step 4

Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.