Vegan Leek Dauphinoise Gratin – Vegan
A creamy and delicious vegan dauphinoise gratin with leeks that’s perfect for a main dish or a side.
Nutrition Facts
Per Serving: Calories: 289 kcal, Fat: 2 g, Sodium: 37 mg, Carbohydrate: 60 g, Protein: 11 g
Descriptions
This Vegan Leek Dauphinoise Gratin offers a plant-based twist on the traditional French dish. With layers of thinly sliced potatoes and tender leeks, this gratin is baked to perfection in a creamy soy-based sauce.
Finished with nutritional yeast for a cheesy flavor or vegan shredded cheese, it’s a comforting dish that’s both light and satisfying, perfect for a vegan-friendly main or side dish.
Directions
1- Heat the soy cream, plant-based milk, garlic, and rosemary in a saucepan over medium heat for a few minutes until fragrant. Remove the rosemary, and season with salt and pepper.
2- Peel and rinse the potatoes, then thinly slice them using a mandoline. Slice the leeks finely, using only the white part.
3- Preheat your oven to 350°F (180°C).
4- Layer 1/3 of the sliced potatoes in a baking dish, followed by 1/3 of the sliced leeks, and pour 1/3 of the cream mixture over the top. Repeat this process for two more layers. Top with nutritional yeast or vegan cheese.
5- Bake for about 50 minutes, or until the potatoes are tender and golden brown.
Note's
- For extra flavor, consider adding a pinch of nutmeg to the cream mixture.
- If you prefer a richer texture, you can use coconut cream instead of soy cream.
- To save time, you can prepare this dish a day ahead and reheat it in the oven before serving.
Ingredients
- 13.5 oz (40 cl) soy cooking cream
- 5 oz (15 cl) plant-based milk
- 2 cloves garlic, crushed
- 1 sprig rosemary
- 2.2 lbs (1 kg) potatoes (Charlotte or Amandine), peeled and thinly sliced
- 2 leeks, white parts only, finely sliced
- 1.4 oz (40 g) nutritional yeast or vegan shredded cheese
