Ultimate Vegan Potato Leek Gratin: A Flavor Explosion!

1. Combine leeks, margarine, garlic, 2 teaspoons oregano, 2 teaspoons rosemary, salt, and pepper in a large saucepan over medium heat. Cook until leeks are soft, 7 to 8 minutes. Add potatoes, coconut milk, almond milk, and flour, and bring to a simmer. Cover and simmer until potatoes are almost cooked, 10 to 15 minutes. Add more liquid if mixture starts to stick.

2. Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.

3. Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.

4. Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

Tips

You can use 1 tablespoon dried oregano and 1 tablespoon dried rosemary instead of the fresh herbs.

Substitute soy milk for almond milk if preferred.