Vegan baked leeks au gratin
Treat your heart with this baked leek casserole au gratin. This is definitely one of my favourite baked leek and potato recipes. If you liked this leek and potato flan, you will definitely love my stuffed leek rolls or my potato gratin with an irresistible crispy crust.
Why you'll love this smoked tofu recipe
- Light baked leeks: this leek flan is light and easily digestible as it contains no milk or cream.
- Creamy even without béchamel sauce: thanks to the 100% vegetable cashew cream used in this recipe, you get creamy leek gratin even without traditional basciamella.
- Quick and easy: this leek recipe is quick and easy to make and the oven will do most of the work for you.
Here are all the ingredients you'll need
Ingredients
- 4 leeks
- 2 large potatoes
- 150 g grated vegan parmesan cheese
- to taste fresh thyme
- extra virgin olive oil to drizzle on top
- vegan butter or margarine for buttering the baking tin
- 2 Tbsp breadcrumbs
For the gratin cream
- 100g cashew nuts
- 100 ml vegetable cream
- 100ml unsweetened plant milk
- 1 Tbsp nutritional yeast
- 200 ml water
- Salt & pepper to taste
Preparation of baked leeks (step-by-step)
For the gratin cream
- Soak the cashews in water overnight. If you don't have time, boil the cashews in a saucepan for 10-15 minutes.
- Blend the cashew nuts with all the 'cream ingredients' (cream, milk, nutritional yeast, water, salt and pepper) until smooth. Don't worry if it is runny, it will thicken during baking.
To compose the leek au gratin
- Remove the dark part of the leek and wash it carefully. Cut the white part in half lengthwise and then in half.
- Cut the dark part of a leek into fine slices. You can also add that to the gratin.
- Peel the potatoes and cut them into thin slices.
- Take your baking sheet or pan and butter it with vegan butter.
- Turn on the oven at 220°C static top and bottom
- Start by composing your gratin. Put a layer of potatoes on the bottom.
- Add the leek, 1/3 of the cheese, some thyme and the leek rounds.
- Make another layer and finish with the cheese and leek rounds.
- Add the cream all over the gratin. Finish with a drizzle of oil and a sprinkling of breadcrumbs.
- Bake for 50 minutes or until the surface of your gratin is nice and golden and crispy.
- Let the gratin rest for at least 5-10 minutes before serving.
Storage tips
You can store your baked leeks with potatoes in an airtight container in the refrigerator for up to 4-5 days.
Now that you have all the information you need to prepare this wonderful burgers, all you have to do is get to work. Have fun in the kitchen!
Vegan baked leeks au gratin
simple recipe for a leek and potato casserole with cashew cream
Servings: 6 servings
Const: low
Equipment
- 1 baking tray with high sides
Ingredients
- 4 leeks
- 2 large potatoes
- 150 g grated vegan parmesan cheese
- vegan butter to butter the baking tray
- 2 Tbsp breadcrumbs
- as needed extra virgin olive oil
- as needed fresh thyme
For the gratin cream
- 100 g cashew nuts
- 100 ml vegetable cream
- 100 ml unsweetened plant milk any sugar-free vegetable milk will do
- 1 Tbsp nutritional yeast
- 200 ml water
- as needed salt & pepper
Instructions
For the cashew cream
- Soak the cashews in water overnight. If you don't have time, boil the cashews in a saucepan for 10-15 minutes.
- Blend the cashew nuts with all the 'cream ingredients' (cream, milk, nutritional yeast, water, salt and pepper) until smooth.
To compose the leek au gratin
- Remove the dark part of the leek and wash carefully. Cut the blank part in half and then lengthwise.
- Cut the dark part of a leek into fine slices.
- Peel the potatoes and cut them into thin slices.
- Take your baking sheet or pan and butter it with vegan butter.
- Turn on the oven at 220°C static top and bottom
- Start by composing your gratin. Put a layer of potatoes on the bottom.
- Add the leek, 1/3 of the cheese, some thyme and the leek rounds.
- Make another layer and finish with the cheese and leek rounds.
- Add the cream over the entire gratin. Finish with a drizzle of oil and a sprinkling of bread crumbs.
- Bake for 50 minutes or until the surface of your gratin is nice and golden and crispy.
- Let the gratin rest for at least 5-10 minutes before serving.
I hope you enjoyed the recipe, see you soon!
