Cheesy Leek and Potato Gratin

I'm sorry it has been so long since I posted a recipe. My little family has just gotten over a nasty stomach bug thats been going around Music City, and thank heavens! If I never have to see a ginger ale again, it will be too soon. You know how it is when you have a big family, one kid would get over it, then they'd have a play date with a cousin, who of course would invariably give it back to them. C'est la vie! I will say, I've managed to get a great spring break body without ever having to slip on a sneaker, silver linings! But I am STARVING, and I'm craving something devilish.

Ooey, gooey, creamy, and cheesy. Not exactly words you imagine when thinking of heart healthy vegan dishes. Brought to you by the magic of a simple white sauce, this impressive potato dish is as sinfully rich as they come. This is a great potluck dish, definitely a favorite among my circle of friends!

Wether you are a vegan or not, a simple white sauce is definitely a trick you want up your sleeve! A quick mix of almond milk, Earth Balance, and flour, and you have yourself a velvety sauce ready to be gussied up with seasonings! This time around I added sautéed leeks and onions, and a good bit of nutritional yeast for a cheesy flavor.

 Pretty, right? Laying your potato slices like this really only takes extra seconds, and it really adds a sense of occasion to the dish, making it feel like a real treat! Of course I used my favorite mandolin slicer to get the thinnest of thin slices, found here.

After living on crackers and Pedialyte all week, I figured we could splurge and pack on the Daiya cheese and bacon bits. Yes, Mccormick Bac'n Pieces are vegan! One of my favorite "accidentally vegan" ingredients, these are great to always have in your pantry.

Cheesy Leek and Potato Gratin

Author: The Porkless Peg Serves: 6

INGREDIENTS

• 1 pound leeks
• 1 small yellow onion
• 5 medium russet potatoes
• 2 cups almond milk
• 2 tbsp all purpose flour
• 2 tbsp Earth Balance
• 1/2 cup nutritional yeast
• 1 tbsp mellow white miso
• 2 tsp fresh basil
• 1 tsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 cup Daiya cheese, half mozzarella style half cheddar style
• 1 tbsp Mccormick Bac'n Pieces

INSTRUCTIONS

1. Slice potatoes into thin rounds using mandolin or sharp knife. Set aside
2. Dice onion and leeks. Sautee in nonstick pan until softened and translucent. Set aside.
3. In a small sauce pan on medium heat, melt Earth Balance. Sprinkle in flour and whisk until combined. 
4. Off heat, slowly pour in almond milk. Whisk until combined. Add basil, miso paste, and nutritional yeast.
5. Preheat oven to 350 degrees
6. In cast iron skillet on medium high heat, layer potatoes, then leek and onions, then cream sauce, like you would a lasagna. End with potatoes.
7. Top with salt, pepper, paprika, cheeze, and bacon bits.
8. Bake for 45 minutes, or until brown and bubbly.