Vegan Potato Leek Gratin

Ingredients and Weight:

• Potatoes (Yukon Gold or Russet), peeled and thinly sliced: 1 lb 12 oz
• Leeks, white and light green parts only, chopped: 1 lb 12 oz
• Garlic, minced: 6 cloves
• Vegan butter, melted: 1/2 cup
• Unsweetened plant milk: 3 cups
• All-purpose flour: 1/4 cup
• Nutritional yeast: 1/4 cup
• Dijon mustard: 2 tablespoons
• Vegan cheese shreds (such as mozzarella or cheddar), optional: 1 cup
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt vegan butter over medium heat. Add leeks and garlic and cook until softened, about 5 minutes.
3. In a large saucepan, whisk together plant milk, flour, nutritional yeast, and Dijon mustard until smooth. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes.
4. In a greased 9x13 inch baking dish, layer half of the potatoes, then half of the leeks. Repeat layers.
5. Pour the thickened sauce over the potatoes and leeks. Sprinkle with vegan cheese (if using), salt, and pepper.
6. Bake for 40-45 minutes, or until the potatoes are tender and the top is golden brown.

Nutritional Information:

• Serving size: 1/8 of the recipe
• Calories: 250
• Fat: 13g
• Saturated fat: 2g
• Cholesterol: 0mg
• Sodium: 150mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 3g
• Protein: 10g

Dish Characteristics:

• Creamy, cheesy, and flavorful
• Comfort food that's perfect for a chilly night
• Versatile side dish that pairs well with grilled or roasted meats

User Comments:

• "This gratin is a delicious and satisfying vegan alternative to traditional potato gratin."
• "The flavors of the potatoes, leeks, and garlic are perfectly balanced."
• "I love the crispy crust on top."
• "This dish is a great way to use up leftover potatoes."
• "I added some sautéed mushrooms and it was even better."

Special Precautions and Tips:

• Use a mandoline slicer for thin and even potato slices.
• Don't overcook the leeks, as they can become bitter.
• Be sure the sauce is thickened before pouring over the potatoes.
• If the gratin browns too quickly, cover the dish with foil.
• Let the gratin stand for 10 minutes before serving to allow it to set.