Leek and Potato Gratin

Vegan
Leek and Potato Gratin
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Prep: 10 mins Cooks: 50 mins

Ingredients (Serves 2)

Metric
Imperial

  • 350 g potatoespeeled and thinly sliced
  • 1 leekfinely sliced
  • 1 courgette finely sliced
  • 200 ml vegetable stock
  • 2 garlic clovescrushed
  • 1 parsley large handful
  • 1 tbsp olive oil
  • 1 slice wholemeal breadblitzed into breadcrumbs
  • 30 g parmesan cheeseoptional
DinnerLunch

Gratins are a great option for vegetarians, either as a side-dish or more of a main meal. Leeks and potatoes are a match made in heaven and when combined with some tangy cheese they make a really flavoursome dish. This one-pot recipe allows the leeks to cook down slowly alongside the potatoes, making them soft and sweet. I love adding more robust herbs such as thyme and rosemary that pair really well with the leeks. This dish makes a great side to have with a roast dinner, it’s super saucy which means it’s perfect to go alongside a nut roast- I also love it with veggie sausages.

Prep: 10 mins Cooks: 50 mins

Ingredients (Serves 2)

Metric
Imperial

  • 350 g potatoespeeled and thinly sliced
  • 1 leekfinely sliced
  • 1 courgette finely sliced
  • 200 ml vegetable stock
  • 2 garlic clovescrushed
  • 1 parsley large handful
  • 1 tbsp olive oil
  • 1 slice wholemeal breadblitzed into breadcrumbs
  • 30 g parmesan cheeseoptional

Preheat your oven to 180°C.

Peel and slice your potatoes, leek, garlic and courgette to around 0.5cm thick.

In a baking dish (roughly 20cm by 10cm), layer up your potatoes, leeks, garlic and courgettes, adding a little salt and pepper and chopped parsley between the layers. Pour over the hot vegetable stock and cover with tin foil. Put into the oven for around 30-40 minutes until the potatoes are tender.

Remove from the oven and top with the breadcrumbs, parmesan and olive oil. Return to the oven for a further 5-10 minutes or so until the top is golden brown.

Remove from the oven and top with a little more fresh parsley before serving.

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