Rosemary, Leek & Potato Pie

This tasty recipe hails from Great Gluten-Free Vegan Eats by Allyson Kramer, and it’s a favorite around here.  It reminds me a bit of “scalloped potatoes” or potatoes au gratin and is very easy to make.  The recipe calls for making it in an 8-inch springform pan, but I tend to do it in a casserole.  While less elegant, it works fine.  Whatever container you use, the first step is to line the bottom with thin-skinned potatoes (I used Yukon Golds).


In between layers of potato, you’re going to be scattering garlic, minced rosemary, leeks, nutritional yeast, salt and vegan butter (coconut oil would probably work great, too).


It will look something like this as you assemble it.


It bakes at 400 for about an hour.  Kramer recommends covering it in foil for the last 20 minutes if it starts to brown too much, but I like the singed effect so opt to skip the foil.  If you like it less burnt, by all means, cover it up.


Let it sit for a few minutes, then enjoy!  xo


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