Ingredients
- 1 kg 2.2 lbs slightly waxy potatoes, thinly sliced with mandolin (with or without skin)
- 2 leeks - both white and green parts, trimmed, cleaned and thinly sliced (cut lengthwise and soak in water to clean, then slice)
- 2-3 garlic cloves - minced
- 500 ml vegan cooking cream / heavy cream
- salt & pepper to taste
- 1 pinch freshly grated nutmeg
- 1 tbsp olive oil
- 1 tbsp butter
- 75 g vegan feta cheese - crumbled (use a vegan feta that holds well when heated, can be substituted with grated vegan cheese)
- 1 tbsp finely chopped parsley
For toasted aromatics oil:
- ½ tbsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 2 tbsp olive oil
Instructions
- Preheat the oven to 200ºC / 400ºF.
- In a bowl, mix cream, garlic, nutmeg, salt, and pepper and set to the side.
- Heat 1 tbsp olive oil in a large pan over medium heat, add the leeks, and season with salt and pepper. Stir occasionally and let cook until all liquid has evaporated. Spread them out evenly and continue to cook and stir occasionally until some pieces start to turn slightly golden brown. Remove from heat.
- Season the potatoes with salt and pepper and combine well.
- Grease a round 25-28 cm (10-11”) oven-safe pan with butter. Place half of the potatoes in the pan in an even layer, spread ⅔ of the leeks evenly on top then drizzle with half of the cream. Add the remaining potatoes on top, spread out evenly, or arrange in a spiral shape. Place the remaining leeks on top, mostly in the center then pour the remaining cream on top.
- Cover the pan with an oven safe lid and bake for 30 minutes.
- Place coriander seeds, mustard seeds, and fennel seeds in a dry pan over medium heat. Stir frequently (or shake the pan) until some of the seeds start popping, remove from the pan and grind the seeds with mortar and pestle.
- In a small bowl, combine the ground spices with 2 tbsp olive oil and set to the side.
- Remove the pan from the oven after 30 minutes, sprinkle the vegan feta cheese on top, and drizzle ⅔ of the aromatics oil on top. Return the pan to the oven and continue to bake for 20-30 minutes (or until potatoes are tender and cooked through) uncovered.
- Sprinkle the gratin with parsley and drizzle with remaining oil before serving.
Notes
Find more of Seiran’s recipes at @legallyplantbased.
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