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).

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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).

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It will look something like this as you assemble it.

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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.

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

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