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
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.
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
