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
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.
Native 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.
Native 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.
Native 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).
Native Foods Cafe, vegan, vegan restaurant, vegan recipe, vegan food, vegan potato gratin
Place a layer of potatoes in bottom of 9x13 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.
Native 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!
Native 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!