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Layered Potato and Leek Bake

A quick and easy layered vegetable bake made with thinly sliced potato and leek, with a creamy béchamel sauce between each layer, makes this dish a delicious vegetarian option for any meal. The potatoes become soft and buttery as they bake, while the leeks add a gentle sweetness that pairs perfectly with the rich, creamy sauce.
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Prep Time 30 minutes
Cook Time 40 minutes
Servings 6

Equipment

  • Mandoline slicer or sharp knife
  • Baking dish

Ingredients
  

INGREDIENTS FOR LAYERING

  • 470g about 2 medium to large potatoes
  • 140g 1 2/3 cups shredded leek

GARLIC BECHAMEL SAUCE

  • 45g (3 tbsp) vegan butter- or substitute with light tasting oil or margarine
  • 22g 5 (medium cloves) garlic, minced
  • 70g (7 tbsp) plain flour
  • 4g (1 heaped tbsp) nutritional yeast flakes
  • 625ml (2.5 cups) plant milk
  • 625ml (2.5 cups) vegetable stock (made from 1 vegetable cube dissolved in 2.5 cups warm water.

Instructions
 

METHOD FOR LAYERING

  • *Slice the potatoes evenly using a mandoline slicer or a sharp knife, then set aside.
    *Wash and finely shred the leek and set aside.

METHOD FOR SAUCE

  • *In a medium pot, melt the butter over medium heat until bubbling and foamy.
    *Add the minced garlic and sauté for 1 minute until fragrant.
    *Stir in the flour to make a paste and cook gently for about 30 seconds.
    *Remove from heat and slowly whisk in a little of the combined milk and stock to form a smooth paste.
    *Return to low heat and gradually add the remaining liquid, whisking continuously until the sauce becomes thick and creamy.

ASSEMBLE

  • *Lightly grease the baking dish.
    *Layer sliced potato, shredded leek, and garlic béchamel sauce.
    *Repeat layers, finishing with a generous layer of sauce on top.
    *Garnish with toasted sesame seeds and finely chopped parsley.

BAKE

  • *Preheat oven to 180°C (fan-forced) or 200°C (conventional).
    *Cover with foil and bake for 30 minutes.
    *Remove foil and bake for another 15–20 minutes, or until the top is golden and slightly crisp.
    *Test with a skewer to ensure the potatoes are tender.
    *Let rest for 5–10 minutes before serving.