Creamy Vegan Potato Leek Bake

Experience the rich, creamy flavors of our Creamy Vegan Potato Leek Bake, a perfect dish for those seeking a comforting, dairy-free option. This vegan casserole is not only satisfying but also free from common allergens, making it ideal for anyone with dietary restrictions.

With its layers of tender Yukon gold potatoes, aromatic leeks, and a luscious coconut-almond milk sauce, this American cuisine classic is versatile enough to serve as a side or a hearty main course. Packed with nutrients, it’s a wholesome choice for a vegan diet.

Easily accessible through EasyChef Pro, this recipe comes with a convenient shopping list feature, ensuring you get the best ingredients at the lowest cost per serving.

Try this Creamy Vegan Potato Leek Bake today and elevate your meal prep with EasyChef Pro’s extensive recipe collection!

Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 70 minutes

Overview

This creamy Vegan Potato Leek Gratin is a delightful casserole-style dish perfect for those who love creamy dishes but are avoiding dairy. It's a comforting and flavorful option for vegans and those with dairy allergies.

Diet Type

Vegan

Allergies

None specified

Cuisine

American

Ingredients

• 2 Medium leeks, minced
• 1 Tablespoon (tbsp) vegan margarine
• 3 Cloves garlic, minced
• 3 Teaspoons (tsp) fresh oregano, divided
• 3 Teaspoons (tsp) fresh rosemary, divided
• 1 Teaspoon (tsp) salt
• 2 Teaspoons (tsp) black pepper, ground
• 2 Pounds (lb) Yukon gold potatoes, peeled
• 2 5.6 Ounces (oz) cans coconut milk
• 1.5 Cups almond milk
• 2 Tablespoons (tbsp) all-purpose flour
• 1 Cup vegan cheese, shredded

Steps

1. In a large saucepan over medium heat, combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper. Cook until leeks are soft, about 7 to 8 minutes.
2. Add potatoes, coconut milk, almond milk, and flour to the saucepan. Bring to a simmer, cover, and cook until potatoes are almost cooked, about 10 to 15 minutes. Add more liquid if the mixture starts to stick.
3. Preheat the oven to 400°F (200°C). Grease a casserole dish.
4. Spoon the potato mixture into the prepared casserole dish. Sprinkle with shredded cheese and garnish with the remaining oregano and rosemary.
5. Bake in the preheated oven until the potatoes are fully cooked and the top is golden brown, about 20 to 30 minutes.

Enjoy this delicious and creamy vegan gratin as a comforting side dish or a main course!