I think almost all my favourite dishes have one invariable…..Potatoes!! What about you? Okay so what vegetable teams best with potatoes? For me leeks or onions…they both add a sweetness and creaminess no other vegetable can come close to, specially if the leeks or onions are sauteed.
So here we have potato & leek gratin minus the cheese – why no cheese? because we don’t need cheese, not at all. Simply add a dollop of good quality nutritional yeast and you have a perfect, creamy, cheesy sauce.
I hope you will try this as it is simply the best potato and leek bake I have done to date and yet it is simple and takes very little time to prepare. Serve with some greens (I love spinach!) or a salad – anything goes!
6 medium waxy potatoes (boiling potatoes) about 700 grams, thinly sliced
2 large or 3 medium leeks, thinly sliced
3 cloves garlic, sliced
I packet Vegan “bacon”, about 8 rasher (I use VBites Vegetarian Rashers which are vegan)
2-3 tablespoons olive oil (not your best olive oil!)
1 heaped tablespoon nutritional yeast (I use Bob’s Red Mill which is excellent but a tad expensive – Marigold is a lot cheaper but I’ve not tried this)
1 small cup vegan cream, about 150ml (I use Oatly Longlife)
1 small cup water, about 100ml
1 teaspoon Herbes de Provence or a mix of thyme, rosemary, oregano
2 level teaspoons cornflour
Little salt and pepper to taste
- Fry the thinly sliced leeks and garlic in olive oil for about 10-12 minutes until wilted and cooked or until the edges just start to go brown – remove and set aside
- In the same pan, add roughly chopped up vegan rashers and fry for a couple of minutes
- Tip the leeks and bacon into a large ovenproof dish
- Cover with thinly sliced potatoes
- In a bowl mix together the cream, water, cornflour, nutritional yeast, herbs, salt and pepper and pour over the potato and leeks
- Cover and bake in pre-heated oven at 200C, 400F, gas mark 6 for 40-45 minutes until potatoes are cooked
- Uncover and pop back in the oven for another 10-15 minutes to brown the potatoes