Best 4 Vegan Potato Leek Gratin Recipes

Embark on a culinary journey with our exploration of the most delectable vegan potato leek gratin recipes. Whether you're a seasoned vegan or simply seeking a healthier alternative to traditional gratin, this article will guide you through the realm of flavors and textures that await you. From creamy and comforting to crispy and golden brown, these recipes offer a symphony of flavors that will tantalize your taste buds and leave you craving more. So, prepare to indulge in a delightful symphony of flavors as we unveil the secrets behind creating the ultimate vegan potato leek gratin.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN POTATOES AU GRATIN WITH LEEKS

Vegan Potatoes Au Gratin with Leeks image

The best vegan potatoes au gratin with leeks, thyme, cashew cream and nutritional yeast. Easy to make, healthy and beyond delicious!

Provided by Florentina

Categories Side Dish

Time 1h

Number Of Ingredients 12

Ingredients

1 lb golden potatoes ((scrubbed and rinsed well))
1 large leek ((or 2 medium))
2 tbsp fresh thyme leaves
1 pinch red pepper flakes to taste
1/4 cup fresh chives or dill (-chopped)
3-5 oz vegan cheese ((OPTIONAL))
sea salt + black pepper to taste
1 cup raw cashews
1.25 cup filtered water
1/2 lemon (-juiced)
2 tbsp nutritional yeast
1/2 tsp garlic powder

Steps:

Preheat your oven to 350"F.

Nutrition Facts : Calories 349 kcal, Carbohydrate 36 g, Protein 12 g, Fat 19 g, SaturatedFat 4 g, Sodium 236 mg, Fiber 6 g, Sugar 3 g, ServingSize 1 serving

VEGAN POTATO LEEK GRATIN

Vegan Potato Leek Gratin image

I've always loved these creamy, delicious dishes and find that it's difficult to recreate them without dairy. This creamy casserole style dish is perfect for anyone who is vegan or allergic to dairy.

Provided by Clara Schryer

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

2 medium leeks, chopped
1 tablespoon vegan margarine
3 cloves garlic, crushed
3 teaspoons chopped fresh oregano, divided
3 teaspoons chopped fresh rosemary, divided
1 teaspoon salt
2 teaspoons ground black pepper
2 pounds Yukon gold potatoes, peeled and thinly sliced
2 (5.6 ounce) cans coconut milk
1 ½ cups almond milk, or as needed
2 tablespoons all-purpose flour
1 cup shredded vegan cheese

Steps:

Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.
Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
Bake in the preheated oven until potatoes are fully cooked and the top is golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 204.4 calories, Carbohydrate 29.2 g, Fat 7.3 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4 g, Sodium 561.7 mg, Sugar 2.3 g

POTATO LEEK GRATIN

Potato Leek Gratin image

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness. Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.

Provided by Melissa Clark

Categories casseroles, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, more for greasing the pan
2 large leeks, trimmed and halved lengthwise
1 1/2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 thyme sprigs
1 cup heavy cream
1 fat garlic clove, finely chopped
1 bay leaf
1/4 teaspoon freshly ground nutmeg
3/4 cup Gruyère, grated

Steps:

Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks to remove any grit and slice thinly crosswise.
Using a mandoline or sharp knife, slice the potatoes into rounds, 1/8-inch thick. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper. Layer the rounds in the gratin dish.
Melt the 2 tablespoons butter in a large skillet over medium heat. Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, 5 to 7 minutes. Discard thyme and scatter the leeks over the potatoes.
Add cream, garlic and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.
Pour the cream over the leeks and potatoes and top with the Gruyère. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 461 milligrams, Sugar 4 grams, TransFat 0 grams

VEGAN POTATOES AU GRATIN

Vegan Potatoes au Gratin image

A vegan version of a popular dish that non-vegans will enjoy.

Provided by Krista B

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

6 large potatoes, peeled and cubed
1 ¼ cups vegetable broth, divided
2 tablespoons all-purpose flour
1 teaspoon seasoning salt
½ teaspoon ground black pepper
¼ teaspoon dry mustard
⅛ teaspoon nutmeg
2 cups soy milk
1 ½ cups shredded Cheddar-flavored soy cheese, divided
1 cup soft bread crumbs
3 teaspoons paprika

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and place in a 9 x 13 inch baking dish.
Meanwhile, in a small saucepan over high heat, boil 2 tablespoons of broth. Reduce heat to low. Stir in flour, seasoning salt, pepper, mustard and nutmeg. Gradually add soy milk, stirring constantly until thickened. Stir in half of the soy cheese. Stir constantly until cheese is melted. Pour over potatoes.
In a small bowl combine the remaining broth and the bread crumbs. Spoon evenly over potatoes. Top with remaining soy cheese. Sprinkle with paprika.
Bake in preheated oven for 20 minutes.

Nutrition Facts : Calories 322 calories, Carbohydrate 66.9 g, Fat 2.6 g, Fiber 6 g, Protein 9.2 g, SaturatedFat 0.4 g, Sodium 329.2 mg, Sugar 6 g

Tips:

For a creamy and smooth gratin, use Yukon Gold or Russet potatoes, as they have a high starch content that will help to thicken the sauce.
To enhance the flavor of the gratin, use a good quality vegetable broth. You can also add a splash of white wine or sherry for a more complex flavor.
If you don't have time to make your own vegetable broth, you can use a store-bought brand. Just be sure to choose one that is low in sodium.
To make the gratin ahead of time, assemble it and then refrigerate it for up to 24 hours. When you're ready to bake it, just take it out of the refrigerator and let it come to room temperature for 30 minutes before baking.
Serve the gratin hot, garnished with fresh herbs such as parsley or chives.

Conclusion:

This vegan potato leek gratin is a delicious and comforting dish that is perfect for a weeknight meal. It is easy to make and can be prepared ahead of time, making it a great option for busy families. The gratin is also a good source of vegetables, making it a healthy choice for people of all ages.