This potato leek casserole is the perfect addition to a holiday meal or Sunday dinner. A delicious sauce and crunchy bread crumbs top tender potatoes and leeks, making a very comforting dairy free side dish.
As Easter draws near, you might be thinking about what to serve for Easter dinner. There are so many delicious choices – even if you have food allergies!
We like to have a pretty traditional Easter dinner – ham, biscuits or rolls, corn, salad, and of course some type of potato side dish.
This potato leek casserole is a very tasty, rich dish. The sauce is simple to make, and after time in the oven, the veggies become so soft and tender. This is a dish that you will be asked to make again and again!
- Potatoes – Yukon gold potatoes have a nice flavor that’s naturally buttery. They work well in this casserole. You could use red skin potatoes or other yellow potatoes if you prefer.
- Leeks – If you don’t have leeks, you can use a finely chopped sweet onion.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread – the kind that comes in a tub. If you have a different dairy free butter you like, you can used that instead.
- Non-Dairy Milk – Use any neutral tasting non-dairy milk that works for your dietary needs. You could try coconut milk, rice milk, soy milk, oat milk, or any other plant based milk you like.
- Bread Crumbs – I like to make my own gluten free garlic breadcrumbs from the ends of gluten free bread. You could also buy breadcrumbs if you have a brand that you trust. You could also use cracker crumbs or crushed potato chips for the topping.
Step by Step Instructions
- Slice the white and light green parts of the leeks and soak in several changes of water to remove the dirt.
- Thinly slice the potatoes and layer in a baking dish.
- Cook the leeks in vegan buttery spread until they are tender.
- Add gluten free flour, salt, pepper, and non-dairy milk to the leeks to make the sauce.
- Pour the sauce over the potatoes. Cover the pan with foil and bake at 350 degrees F for 30 minutes.
- Remove the foil and continue baking for 45 minutes.
- Top with gluten free bread crumbs and continue baking for 10 more minutes.
Serve these potatoes with:
Store leftover casserole in the refrigerator. It should stay fresh for 4 days.
You could freeze this casserole if you like, but I would keep the breadcrumbs off and add them before baking to keep them crispy.
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Potato Leek Casserole (Dairy Free, Gluten Free).
Try this potato leek casserole at your next party or potluck. This comforting casserole is always a crowd pleaser!
- 2 leeks (for 1 cup sliced leeks)
- ⅓ cup vegan buttery spread I used Earth Balance Soy Free Spread
- 3 Tablespoons gluten free flour or corn starch, or all-purpose flour if you aren't gluten free
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 ½ cups non-dairy milk I used So Delicious unsweetened coconut milk
- 6 large Yukon Gold potatoes peeled and sliced thin
- 2 Tablespoons vegan buttery spread
- 1 ½ cups garlic breadcrumbs
Preheat the oven to 350 degrees F.
Thinly slice the white and light green parts of the leeks and soak them in a few changes of water to remove the dirt. Drain the water out.
Cook the vegan buttery spread in a medium sized pot over medium heat, so that it melts. Add the sliced leeks and cook for about 5 minutes, stirring often, until they are soft and tender.
Stir in the gluten free flour blend or corn starch, then add half of the non-dairy milk and stir well. Add the salt and pepper and the rest of the milk and turn the heat to medium high.
Cook the sauce while stirring constantly for a few minutes until it starts to thicken. Keep stirring so it doesn't burn.
Place the thinly sliced potatoes in a casserole dish. Pour the sauce over the potatoes. Dot the top with two tablespoons of vegan buttery spread.
Cover the casserole dish with foil (or a lid) and bake at 350 degrees F for 30 minutes. Remove the cover and continue to bake for 45 minutes. The top should get nicely browned and the sauce will be bubbling.
While the casserole is in the oven, make the garlic breadcrumbs if you are going to make them from scratch. After the casserole is done baking, put the breadcrumbs on top, and bake for an additional 10 minutes.
Let the casserole stand for about 15 minutes before serving.
Store leftovers in the fridge. They should stay fresh for up to 4 days.
Feel free to use whatever non-dairy milk works for your dietary needs. You can try rice milk, oat milk, coconut milk, flax milk, or any plant based milk that you like.
This casserole is one of my favorite side dishes!