Creamy Potato, Sprout & Leek Gratin
Total Time
1 hour and 15 minutes
Prep Time
0 seconds
Cook Time
1 hour and 15 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 1.3 lb potatoes
- 2 tablespoons olive oil
- 2 leeks
- 1.3 lb brussels sprouts
- 2 sprigs rosemary
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Preparation
Step 1
Place the cashews in a small bowl and cover with boiling water. Soak for 10 minutes, then drain.
Step 2
While the cashews soak, preheat the oven to 200°C fan / 425°F. Bring a large pan of salted water to the boil and add the potato slices; simmer for 3–4 minutes until soft. Drain and leave to steam-dry.
Step 3
Meanwhile, drizzle 1 tablespoon of oil in a large saucepan and add the leeks and sprouts. Fry over medium heat for 8–10 minutes until softened; add the rosemary and fry for 30 seconds until fragrant.
Step 4
Place the soaked cashews in a blender, along with the vegetable stock, oat milk, nutritional yeast, mustard, lemon juice and garlic. Blitz until smooth.
Step 5
In a rectangular baking dish (roughly 25 x 20 x 6cm / 10 x 8 x 2½″), arrange a layer of potatoes, followed by a layer of the leeks and sprouts mixture, then a layer of sauce. Repeat with layers of potatoes, leeks and sprouts and sauce. Finish with a final layer of leeks and sprouts. Drizzle over 1 tablespoon of oil and bake for 40–45 minutes until the potatoes are soft and the sprouts are slightly charred.
Step 6
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