Vegan Leek and Potato Dauphinoise

Step 1

Preheat the oven to 180C/350F.

Step 3

Peel the potatoes and then use a mandoline slicer or food processor with a slice attachment to slice the potatoes.

Step 5

Place the cream, milk, crushed garlic cloves and rosemary in a pan and bring to a simmer for a minute. Then remove the rosemary.

Step 7

Cut the leek into thin slices. Place the slices of potato and leek in a dish and layer until there are about 3-4 layers of potato. Pour some of the cream mixture in between each layer.

Step 9

Top with grated cheese and some rosemary leaves and place in the oven for 30 minutes.

Step 11

Check the potatoes are cooked by piercing with a knife, cook for a little longer if needed. It should be bubbling and starting to brown on top.

Step 13

Let to sit for 5-10 minutes before serving so that the cream thickens and sets.