Name: Vegan Potato Leek Gratin
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Leeks, chopped - 2 medium; Vegan margarine - 1 tablespoon; Garlic, crushed - 3 cloves; Chopped fresh oregano, divided - 3 teaspoons; Chopped fresh rosemary, divided - 3 teaspoons; Salt - 1 teaspoon; Ground black pepper - 2 teaspoons; Yukon gold potatoes, peeled and thinly sliced - 2 pounds; Coconut milk - 2 (5.6 ounce) cans; Almond milk, or as needed - 1 ½ cups; All-purpose flour - 2 tablespoons; Shredded vegan cheese - 1 cup

Ingredients for - Vegan Potato Leek Gratin

1. Leeks, chopped 2 medium

2. Vegan margarine 1 tablespoon

3. Garlic, crushed 3 cloves

4. Chopped fresh oregano, divided 3 teaspoons

5. Chopped fresh rosemary, divided 3 teaspoons

6. Salt 1 teaspoon

7. Ground black pepper 2 teaspoons

8. Yukon gold potatoes, peeled and thinly sliced 2 pounds

9. Coconut milk 2 (5.6 ounce) cans

10. Almond milk, or as needed 1 ½ cups

11. All-purpose flour 2 tablespoons

12. Shredded vegan cheese 1 cup

How to cook deliciously - Vegan Potato Leek Gratin

1 . Stage

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 . Stage

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

3 . Stage

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

4 . Stage

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