Ingredients for 4 servings:
- 2 kg potatoes (waxy)
- 4 medium-sized leeks
- 3 garlic cloves large
- 100 ml vegetable broth
- 300ml Cashew milk
- 400 ml coconut milk
- 50 g ground almonds
- 1 teaspoon Coconut oil
- sea-salt
- Pepper (colorful)
Preparation:
Grease a deep baking tray with coconut oil, chop the garlic finely and spread it well on the oiled tray. Sprinkle everything evenly with 3 pinches of salt.
Wash and clean the leek and cut into thin rings. Peel the potatoes and cut them into slices about 8 mm thick.
Loosen the leek rings individually and distribute them evenly over the garlic on the tray. Now layer the potato slices on top like roof tiles. Then sprinkle again with 3 pinches of salt and freshly ground pepper.
Now mix the broth, cashew milk and coconut milk in a pot, heat and season with 1 teaspoon of salt. Now use a spoon to carefully and thoroughly spread this mixture over the potatoes so that every piece of potato is really moistened.
Finally, sprinkle everything with the ground almonds and bake in a preheated oven at 230 degrees for about 40 – 45 minutes until golden. The liquid should have almost evaporated. Then let the gratin rest for 10 minutes, then serve.
Bon appetit!
Note: Not fat-free and should therefore only be consumed in moderation.
More such fantastic recipes are in Günther Karl’s cookbooks to find:
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