Breads & Bakingdeliciouslyella
Creamy Potato, Sprout & Leek Gratin
This gratin is so satisfying and creamy, it’s easy to forget that every mouthful is packed with goodness. Blended with cashews, wholegrain mustard, lemon, garlic and nutritional yeast the silky, smooth sauce tastes incredible. This dish requires quite a lot of chopping, but it’s worth it and will go down a treat with everyone.
👥 6 Servings⏱️ Prep & Cook: 1h 15m🔥 Cook: 1h 15m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●oven
- ●saucepan
- ●blender
- ●baking dish
📝 Preparation Steps
1
Place the cashews in a small bowl and cover with boiling water. Soak for ⏱️ 10 minutes, then drain.
2
While the cashews soak, preheat the oven to 200°C fan / 425°F. Bring a large pan of salted water to the boil and add the potato slices; simmer for 3–⏱️ 4 minutes until soft. Drain and leave to steam-dry.
3
Meanwhile, drizzle 1 tablespoon of oil in a large saucepan and add the leeks and sprouts. Fry over medium heat for 8–⏱️ 10 minutes until softened; add the rosemary and fry for ⏱️ 30 seconds until fragrant.
leeks2
4
Place the soaked cashews in a blender, along with the vegetable stock, oat milk, nutritional yeast, mustard, lemon juice and garlic. Blitz until smooth.
5
In a rectangular baking dish (roughly 25 x 20 x 6cm / 10 x 8 x 2½″), arrange a layer of potatoes, followed by a layer of the leeks and sprouts mixture, then a layer of sauce. Repeat with layers of potatoes, leeks and sprouts and sauce. Finish with a final layer of leeks and sprouts. Drizzle over 1 tablespoon of oil and bake for 40–⏱️ 45 minutes until the potatoes are soft and the sprouts are slightly charred.
potatoes1.3 lbleeks2
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