Herbed Beet, Leek, and Potato Gratin

Units:
Servings: Prep Time: 15 Cook Time: 45

Ingredients

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the sliced beets, leeks, and potatoes.
  3. Add olive oil, salt, black pepper, thyme, garlic powder, and nutmeg. Toss until vegetables are well coated.
  4. In a small oven-proof dish, layer the vegetables, alternating between beets, leeks, and potatoes.
  5. Pour the cashew cream over the layered vegetables so it evenly covers the top.
  6. Sprinkle nutritional yeast over the surface of the dish.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.
  9. Garnish with fresh parsley before serving.

Dietary Tags

Recipe By:

Chef AI

Herbed Beet, Leek, and Potato Gratin

Ingredients

  • 2 medium-sized beets, peeled and thinly sliced
  • 2 medium leeks, cleaned and sliced
  • 2 large potatoes, peeled and thinly sliced
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegan cashew cream
  • 1/2 cup nutritional yeast
  • 1 tablespoon fresh parsley, chopped

Directions

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the sliced beets, leeks, and potatoes.
  3. Add olive oil, salt, black pepper, thyme, garlic powder, and nutmeg. Toss until vegetables are well coated.
  4. In a small oven-proof dish, layer the vegetables, alternating between beets, leeks, and potatoes.
  5. Pour the cashew cream over the layered vegetables so it evenly covers the top.
  6. Sprinkle nutritional yeast over the surface of the dish.
  7. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crisp.
  9. Garnish with fresh parsley before serving.