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Make-it-Dairy-Free Challenge Week 2: Potato Leek Gratin

7:45 AM

This is one of my favorites this time of year.  Comfort food, with a little color meditation.  Potatoes start out white as the (still accumulating) snow and end up round and golden as the slowly strengthening sun.   I also like to cut my leeks into little round "sun" shapes.

Leek and Potato Gratin
2 cups unsweetened soymilk
 3 large potatoes, scrubbed, peeled and sliced into rounds
2 leeks, washed, and sliced into rounds
1 garlic clove, minced
1/4 tsp salt
1 cup Daiya cheddar cheese shreds
1/4 cup seasoned (salt and pepper) breadcrumbs (of choice)

Preheat oven to 375f.  
In a large skillet, combine soymilk, potatoes, garlic, leeks and salt to taste.  Simmer over medium heat until potatoes are fork-tender. 
Using a slotted spoon, transfer leeks and potatoes to a shallow baking dish, retaining the thickened hot milk in the saucepan.
Stir the "cheese" into the saucepan.  Continue stirring until cheese is melted.  
Pour cheese-milk mixture over leeks and potatoes in baking dish, and sprinkle with bread crumbs.  Bake in preheated oven until bubbly and golden (about 30 minutes).  Let cool about 10 minutes before serving.

... I served this with ham and brussel sprouts.

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