vegan potato leek gratin

vegan potato leek gratin
  • 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 1/2 cups almond milk, or as needed
  • 2 tablespoons all-purpose flour
  • 1 cup shredded vegan cheese


  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 the top is golden brown, 20 to 30 minutes.

06/18/2019
vegan potato leek gratin, recipe PT15M PT1H 5 455 calories

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