Potato Leek Gratin

Potatoes and leeks are one of those combinations that are just meant to be, and this gratin recipe is the perfect way to enjoy them. Potato leek gratin
Yield 4-6 servings
Time 1½ hours
  • 9×12-in baking dish
  • large sauce pan
  • wooden spoon
  • colander
  • large bowl
  • 1 T olive oil
  • 4 cloves garlic
  • 4-6 c non-dairy milk*
  • 3 pounds russet or Yukon Gold potatoes, peeled (optional) and thinly sliced
  • 2 large leeks, thinly sliced
  • 1 T fresh thyme or rosemary, minced
  • 1 bay leaf
  • salt
  • pepper
  • 1 t nutmeg
  • 1½ c vegan cheese (such as grated cheddar or Swiss, or Gruyère melt, shown)
Directions Cut a clove of garlic in half and rub all over the baking dish, then coat the dish with 1 T of oil.

Slice all the garlic. Combine 4 cmilk, garlic, potatoes, leeks, herbs, and 2 t salt. If the potatoes aren’t submerged, add more milk.

Bring to a boil, then simmer about 10 minutes, until potatoes are just tender.

Place the colander in the bowl, then drain the potatoes. Discard bay leaf.

Preheat the oven to 375.

Spread a single layer of potatoes + leeks in baking dish. Sprinkle with pepper, nutmeg, and sprinkles or spoonfuls of cheese. Repeat layers until you run out of potatoes.

Pour milk over the top until it reaches the top layer of potatoes (about 1½ c).

Bake until bubbly and golden brown, 50-60 minutes.

Notes * If you want to use cashew milk, which thickens a great deal when heated, use half cashew milk and half water.

If you have any milk left over, save it for the next time you make a creamy soup.

Vegetarian Cooking for EveryoneAdapted from Vegetarian Cooking for Everyone (read my review).

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Potato leek gratin