Potato Leek Gratin
If you've hung around here for awhile you probably know that I'm a big potato eater, having grown up in the great state of Maine. I like 'em cooked every which way and eat them way more than I probably should. But screw balance, because potatoes are the star of this dish and they are so, soooo worth it here. We started by slicing up our potatoes really thin, adding leeks cooked in garlic and rosemary, and covering the whole thing in a super cheezy sauce and homemade parmesan. It gets nice and bubbly when it cooks up and packs a ton of flavor. Its an easy dish to whip up and would make a great main or side dish at any meal. I used to love when my Mom would make gratin with dinner, so I'm happy I finally recreated the dish - but with a lot more flavor and a LOT less fat and salt than normal. It's cheezy, oozy-gooey, full of rich, savory flavor and something you're gonna wanna shovel into your mouth as soon as you pull it out of the oven - even Grandma will be impressed. Let's eat!
Looking for more with potatoes? Try our super popular Potato Leek Soup, Celeriac Mashed Potatoes, or Classic Backyard Potato Salad!
2 lbs. gold potatoes, thinly sliced
2 tablespoons coconut oil
4 large leeks, trimmed and thinly sliced
4 cloves garlic, minced
3 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 cup unsweetened almond milk
1 - 14 oz. can full-fat coconut milk
1/2 cup nutritional yeast
3 tablespoons corn starch
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup homemade parmesan cheeze, to garnish the top
Preheat oven to 375 degrees.
Thinly slice potatoes and layer them into a greased 9x13 inch baking dish.
Heat the coconut oil in a large cast iron pan over medium heat. When melted, sauté the leeks, garlic, and fresh rosemary over medium heat. Season with the salt and pepper and cook until softened and fragrant, about 5 minutes. [Take care NOT to burn the garlic + leeks- they don't taste good.] Remove the pan from heat, toss the rosemary stems, and pour the garlic leek mixture over the sliced potatoes in the casserole dish.
In the same pan you used to cook the leeks and garlic, whisk together the almond + coconut milks, nutritional yeast, corn starch, fresh chopped rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens - about 5 minutes. Pour this mixture over the leek and potatoes in the casserole dish and use a spoon to gently smooth it over the top, letting it fill the crevices between the veggies.
Sprinkle parmesan cheeze over the top and bake for 30-35 minutes, until the mixture is golden and bubbling. Serve + enjoy!
Leftovers save well in an airtight container in the fridge up to a week.