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Vegan Potato Leek Gratin

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Clara Schryer

"I've always loved these creamy, delicious dishes and find that it's difficult to recreate them without dairy. This creamy casserole style dish is perfect for anyone who is vegan or allergic to dairy."
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1 h 10 m servings 204 cals
Original recipe yields 8 servings

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  • Prep

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  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.


  • Cook's Notes:
  • You can use 1 tablespoon dried oregano and 1 tablespoon dried rosemary instead of the fresh herbs.
  • Substitute soy milk for the almond milk if preferred.

Nutrition Facts

Per Serving: 204 calories; 7.3 g fat; 29.2 g carbohydrates; 4.9 g protein; 0 mg cholesterol; 562 mg sodium. Full nutrition

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