Potato and Leek Vegan Gratin

This recipe is inspired by a traditional meal from the Rhodope mountains, adapted for vegans.

Products(for 4):

1 kg potatoes

3 leeks
5-6 cloves of garlic
a handful of fresh parsley
dried chilly peppers
1/2 teaspoon grounded nutmeg
2 tbsp olive oil
1/2 teacup water
salt, grounded black pepper, paprika

Peel the potatoes, wash them and cut them in thin slices. Chop the leek, heat some of the oil in a pot and stew it until it softens (not more then 5 minutes). Separately in a bowl mix the chopped garlic, the parsley, the chilly, the nutmeg and a little bit of the olive oil.
Cover the surface of a large baking dish with a thin layer of the olive oil and cover with 1/3rd of the potatoes. Cover these with half the leek and half the mixture in the bowl. Then add another third of the potatoes and the rest of the other ingredients. The last layer should be potatoes only. Sprinkle with some more oil, black pepper, nutmeg and paprika, then pour the water carefully in one of the dishes corner, not on the top of the gratin.

Heat the oven to 200 Celsius, cover the dish with aluminium foil and bake for 25 minutes. Then remove the foil and bake for another 10.
Enjoy good vegan food!
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