Ingredients

• 2 medium leeks , chopped
• 1 tablespoon vegan margarine
• 3 cloves garlic , crushed
• 3 teaspoons chopped fresh oregano , divided
• 3 teaspoons chopped fresh rosemary , divided
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 2 pounds Yukon gold potatoes , peeled and thinly sliced
• 2 , 5.6 ounce
• 1.5 cups almond milk , or as needed
• 2 tablespoons all-purpose flour
• 1 cup shredded vegan cheese

Instructions

1. 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. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a casserole dish.
3. 3 Spoon potato mixture into the prepared casserole dish and sprinkle with shredded cheese. Garnish with remaining oregano and rosemary.
4. 4 Bake in the preheated oven until potatoes are fully cooked and top is golden brown, 20 to 30 minutes.

Nutrition per serving