Recipe information
Ingredients for - Vegan Potato Leek Gratin
4. Chopped fresh oregano, divided - 3 teaspoons
5. Chopped fresh rosemary, divided - 3 teaspoons
8. Yukon gold potatoes, peeled and thinly sliced - 2 pounds
10. Almond milk, or as needed - 1 ½ cups
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.
