Vegan potato leek gratin –There’s something incredibly comforting about a creamy, savory gratin. This Vegan Leek and Potato Gratin is perfect for cozy days when you want to whip up a dish that warms both heart and home. With layers of tender potatoes and leeks, this recipe is a delightful twist on a classic that’s sure to impress.
Leek and Potato Gratin
Join me as we gather the ingredients and discover the simple steps to create this mouthwatering dish.
Ingredients
- 4 large potatoes, thinly sliced
- 3 leeks, cleaned and sliced
- 2 cups of vegetable broth
- 1 cup of unsweetened plant-based milk (like almond or oat)
- 2 tablespoons of nutritional yeast
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Fresh thyme (optional, for garnish)
- Vegan cheese (optional, for a cheesy flavor)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pan, heat the olive oil over medium heat. Add the sliced leeks and minced garlic, cooking until they are softened, about 5 minutes.
- In a bowl, whisk together the vegetable broth, plant-based milk, nutritional yeast, salt, and pepper.
- In a greased baking dish, layer half of the potato slices, season lightly with salt and pepper, then spread the sautéed leeks over the top.
- Pour half of the broth mixture over the leeks, then layer the remaining potato slices on top. Pour the remaining broth mixture over the potatoes. If using, add vegan cheese on top.
- Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is golden.
- Once baked, let it cool slightly before serving. Garnish with fresh thyme if desired.
There you have it! A delightful Vegan Leek and Potato Gratin that’s creamy, hearty, and full of flavor. Serve it as a main dish or a side—either way, it’s bound to become a family favorite. Enjoy!
