Mushroom, Leek and Potato Gratin

These have to be three of my most favourite ingredients, so anything with them all has to be a winner in my book!  I came up with this after trying to decide what to cook for dinner.  A quick look in the fridge, and finding I had both leeks and mushrooms which needed eating, and (I always have) potatoes, so….  After Googling for a while I found this recipe by Bits Of Carey and decided to veganise it, making a couple of other changes.   Was really good and a family hit!

2014-04-01 19.45.41

4.0 from 1 reviews
Mushroom, Leek and Potato Gratin
Prep time
Cook time
Total time
Recipe type: Bake
Serves: 4-6
  • 6 medium/large potatoes, boiled until just cooked.
  • 2 medium leeks, finely sliced
  • 2 cloves garlic
  • White wine / stock / water
  • 500g brown mushrooms, sliced
  • 500ml soy milk
  • 4 tablespoons cornflour
  • ½ tsp fresh thyme leaves
  • ½ tsp dried rosemary
  • 1 T coconut aminos / soy sauce / tamari
  • 2 T lemon juice
  • Salt and fresh black pepper.
  1. Whilst the potatoes are boiling, heat a large frying pan on a medium heat and dry sauté the leeks and garlic for a few minutes until softened. Add a small splash of white wine to stop them sticking.
  2. Add the mushrooms, thyme and coconut aminos, mix in well, and cook until the mushrooms have released their liquid and it has evaporated.
  3. Blend thoroughly the cornflour in a cup with some of the soy milk, then stir it into the pan with the leeks and mushrooms, whisking all the time. Slowly add the rest of the milk bit by bit, then cook off the flour – about 3 minutes. Bring to a gentle simmer, still whisking constantly (I have a wooden whisk which I use in my non-stick pan) to avoid any lumps forming.
  4. Add the lemon juice and test / adjust the seasoning. Turn off the heat.
  5. Once potatoes are just tender, drain and slice into ½ cm slices.
  6. Take a lasagne style dish and place in a very small layer of sauce, (saves needing to use any oil) then top with a half of the potatoes (mine made enough for just 2 layers, but 3 would be nice too!).
  7. Top with another layer of sauce, the rest of the potatoes, then the rest of the sauce.
  8. Place in the oven and bake for 25 minutes or until bubbling and browning on the top. Serve with steamed green vegetables like broccoli and beans.

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