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
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.
Boil sliced potatoes until just tender, but still really firm. Just keep checking them.
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.
Preheat oven to 350.
Prepare cashew cream sauce (use the recipe for the liquid part here).
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.
Remove from oven and let cool. I served with a delicious spinach salad. Enjoy!
* 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!