After we picked up a bunch of leeks during a grocery run last week, I figured I’d already tried my hand on Stir Fry Tofu With Leeks and Potato Leek Soup. There’s got to be another way right? Scalloped Potatoes with Leeks it was. Most of the prep work was chopping up the vegetables. You layer them up, stick them in an over and bam. Done in 30 minutes or so. And all vegan too.
Scalloped Potatoes With Leeks
Here’s what you need to make Scalloped Potatoes With Leeks:
- 3 ½ russet potatoes, rinsed well, peeled and thinly sliced
- 2 leeks, trimmed and thinly sliced
- 3 tbsp of Earth Balance Vegan Butter, melted
- ½ cup Vegan Broth (Rapunzel Bouillon does the trick)
- ½ cup Eden’s Organic Black Beans
- Salt, Pepper and ground Nutmeg (yes Nutmeg)
Stir fry the leeks in 1 tsbp of vegan butter for 3-4 minutes and set aside. Coat a baking pan with the vegan butter and layer the sliced potatoes on top of each other. When you’ve covered the whole baking pan with the first layer, coat with butter, add a portion of the leeks and sprinkle with salt, pepper and nutmeg. Add a portion of the black beans and spread them evenly. Start with another layer of overlapping potato slices and repeat the layering. I managed to get 3 to 4 layers of this. Pour in the ½ cup vegan broth, cover with an aluminum foil and cook in the oven at 350°F for about 30 minutes. Remove the aluminum foil, turn up the heat to 425°F and cook for another 15 minutes or until the broth has been fully absorbed. Let it cool for a bit and a serve a slice of the scalloped potatoes with leeks with Sriracha.
Have you made scalloped potatoes? How do you make it?
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