Vegan Potato Leek Gratin
Description
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.
Ingredients
•
2 medium leeks, chopped
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1 tablespoon vegan margarine
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3 cloves garlic, crushed
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3 teaspoons chopped fresh oregano, divided
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3 teaspoons chopped fresh rosemary, divided
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1 teaspoon salt
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2 teaspoons ground black pepper
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2 pounds Yukon gold potatoes, peeled and thinly sliced
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2 (5 3/5 ounce) cans coconut milk
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1 1/2 cups almond milk, or as needed
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2 tablespoons all-purpose flour
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1 cup shredded vegan cheese
Directions
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.
2
Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
3
Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
4
Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.