Impromptu Potato Gratin with Broccoli & Melted Leeks

by Holladay Allen

Native Foods Cafe

 

So I had an extra jar of my favorite cashew cream sauce in
my fridge, and I wanted to use it before it went the way of the kitchen sink,
or down the kitchen drain rather. 
I noticed some good-looking leeks at the farmers market and I had some
broccoli and Yukon golds at home… so I thought, “good grief, I need to make a
gratin.”  And this amazing
Broccoli, Potato and Leek Gratin emerged all warm and bubbly and creamy from my
oven.  So I would like to share it
with you.

 

Creamy Potato Gratin with Broccoli & Melted Leeks


Photo 3 copy
Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin

3-4 Yukon gold potatoes, peeled & sliced thin… real thin

1 heaping cup of broccoli, sliced thin lengthwise

2 leeks, sliced in thin rings

3 cloves garlic, minced

2 cups cashew cream sauce*, (use the recipe for the liquid part here)

1 cup shredded vegan cheese of your choosing

½ cup brad crumbs

salt and pepper to taste

 

Make sure to give your leek rings a nice bath first! Place in a bowl of cool water.  The dirt will fall to the botoom, then just scoop the leeks out with a slotted spoon or your hands.


Photo 2Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin

Boil sliced potatoes until just tender, but still really
firm.  Just keep checking them.


Photo 1Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin

Drain, rinse with cool water and set aside.

Saute leeks & garlic in a little bit of water until
softened and light brown.  Add salt
and pepper.

 
Photo 3Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin

 

Preheat oven to 350.

Prepare cashew cream sauce  (use the recipe for the liquid part here).

 
6a0112796f38d028a4017c383dbdc9970b-500wiNative Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin

 

Place a layer of potatoes in bottom of 9×13 baking
dish.  
Coat with a layer of cashew cream sauce.Top with broccoli, then leeks, then some more cream.  And repeat layering till you’re all
out!  Sprinkle cheese & bread
crumbs on top and bake for 40-50 minutes.

Photo 4Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin

 

Remove from oven and let cool.  I served with a delicious spinach salad.  Enjoy!


Photo 5Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin


* The cashew cream sauce, or liquid part of the chowder, makes a great sauce for lots of dishes, like vegan alfredo or carbonara, lasagna and gratins too!

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