Vegan Potato Leek Gratin Recipe

Potatoes: Thinly sliced to create layers in the gratin.

Leeks: Thinly sliced, they add a subtle sweetness and depth of flavor.

Almond milk: Unsweetened, it serves as the creamy base for the dish.

Nutritional yeast: Adds a cheesy flavor without any dairy.

Olive oil: Used to sauté the garlic and leeks.

Garlic: Minced, it enhances the overall flavor of the gratin.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a touch of heat and depth.

Thyme: Adds an earthy, aromatic flavor to the dish.

When slicing the potatoes, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. Additionally, when cooking the leeks, make sure they are thoroughly cleaned to remove any grit or dirt that can be trapped between the layers.

• Potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and are rich in vitamins A and C.

• Leeks - Substitute with onions: Onions provide a similar texture and a slightly stronger flavor, which can enhance the dish.

• Unsweetened almond milk - Substitute with unsweetened soy milk: Soy milk has a similar consistency and neutral flavor, making it a good alternative.

• Nutritional yeast - Substitute with vegan parmesan: Vegan parmesan can provide a similar cheesy flavor and texture.

• Olive oil - Substitute with coconut oil: Coconut oil can be used for its similar cooking properties and adds a subtle coconut flavor.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients.

• Salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• Black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Thyme - Substitute with rosemary: Rosemary provides a robust, aromatic flavor that pairs well with potatoes and leeks.

• Allow the vegan potato leek gratin to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the gratin to an airtight container. If you don't have a container large enough, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the container in the refrigerator. The gratin will keep well for up to 4-5 days.

• For freezing, cut the gratin into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the portions for up to 2-3 months. The texture may change slightly upon thawing, but the flavors will remain delicious.

• To reheat from the refrigerator, preheat your oven to 350°F (175°C). Place the gratin in an oven-safe dish and cover with foil. Heat for about 20-25 minutes, or until warmed through.

• To reheat from frozen, you can either thaw the gratin in the refrigerator overnight or bake directly from frozen. If baking from frozen, preheat your oven to 350°F (175°C) and cover the dish with foil. Bake for 45-50 minutes, or until heated through.

• For a quicker option, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 3-5 minutes, checking halfway through.

• If you find the gratin has dried out a bit during storage, you can add a splash of unsweetened almond milk before reheating to help restore some moisture.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover vegan potato leek gratin in an oven-safe dish. Cover it with foil to prevent it from drying out. Bake for 20-25 minutes or until heated through. For a crispier top, remove the foil during the last 5 minutes of reheating.

• Microwave Method: Transfer a portion of the gratin to a microwave-safe plate. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Stir if necessary and continue heating until warm.

• Stovetop Method: Place the leftover gratin in a non-stick skillet over medium-low heat. Add a splash of almond milk or vegetable broth to prevent sticking and to add moisture. Cover and heat for 5-10 minutes, stirring occasionally, until warmed through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the gratin in an air fryer-safe dish. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook. This method will give you a nice, crispy top layer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the leftover gratin on a toaster oven-safe tray. Cover with foil and heat for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the gratin at the specified temperature, ensuring the potatoes become tender and the top turns golden brown.

• Saucepan: Essential for heating the olive oil and cooking the garlic and leeks until they soften, as well as for simmering the almond milk mixture.

• Baking dish: The vessel in which you layer the potatoes and leek mixture, and bake the gratin.

• Foil: Used to cover the baking dish initially to help the potatoes cook evenly and retain moisture.

• Knife: Necessary for thinly slicing the potatoes and leeks, as well as mincing the garlic.

• Cutting board: Provides a stable surface for slicing the potatoes, leeks, and mincing the garlic.

• Measuring cups: Used to measure out the almond milk and nutritional yeast accurately.

• Measuring spoons: Essential for measuring the olive oil, salt, pepper, and thyme precisely.

• Mixing spoon: Used to stir the almond milk mixture and ensure all ingredients are well combined.

• Spatula: Helpful for spreading the leek mixture evenly over the layers of potatoes.

• Oven mitts: Protect your hands when placing the baking dish in the oven and when removing it after baking.

• Timer: Ensures you bake the gratin for the correct amount of time, both covered and uncovered.

Pre-slice the vegetables: Slice the potatoes and leeks in advance and store them in the fridge to save prep time.

Use a mandoline: A mandoline slicer ensures even, thin slices of potatoes quickly, making layering faster and more uniform.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save waiting time later.

Batch cook: Double the recipe and freeze half for a quick meal later, reducing future cooking time.

Simplify seasoning: Mix all seasonings and nutritional yeast in a small bowl beforehand for quick addition to the dish.