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Home » Side Dish » Potato Leek Casserole (Dairy Free, Gluten Free).

Potato Leek Casserole (Dairy Free, Gluten Free).

Feb 25, 2023 by Kelly Roenicke · 1 Comment

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potato gratin with leeks on a plate

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.

dairy free leek potato casserole with bread crumb topping

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!

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  • Ingredient Notes
  • Step by Step Instructions
  • Serving Suggestions
  • Storage
  • More Side Dishes
  • Recipe
baked vegan potato leek casserole

Ingredient Notes

  • 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.
whole leeks

Step by Step Instructions

  1. Slice the white and light green parts of the leeks and soak in several changes of water to remove the dirt.
leeks in a bowl
  1. Thinly slice the potatoes and layer in a baking dish.
sliced potatoes
  1. Cook the leeks in vegan buttery spread until they are tender.
cooked leeks
  1. Add gluten free flour, salt, pepper, and non-dairy milk to the leeks to make the sauce.
sauce with leeks
  1. Pour the sauce over the potatoes. Cover the pan with foil and bake at 350 degrees F for 30 minutes.
potato leek casserole before baking
  1. Remove the foil and continue baking for 45 minutes.
leek potato casserole after baking
  1. Top with gluten free bread crumbs and continue baking for 10 more minutes.
potato leek gratin with bread crumbs

Serving Suggestions

Serve these potatoes with:

  • Turkey Meatloaf
  • Roasted Chicken Legs
  • Creamed Spinach

Storage

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.

More Side Dishes

  • Vegan KFC Copycat Coleslaw.
  • Gluten Free Scalloped Potatoes (Dairy Free).
  • Roasted Brussels Sprouts and Mushrooms.
  • Nut Free Vegan Sweet Potato Casserole.
potato gratin with leeks on a plate

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Recipe

dairy free gluten free potato leek casserole
5 from 1 vote
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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!

Course Side Dish
Cuisine Dairy Free, gluten free, vegan.
Keyword comfort food, easy
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 309 kcal
Author Kelly Roenicke

Ingredients

  • 2 leeks (for 1 cup sliced leeks)
  • â…“ 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
US Customary – Metric

Instructions

  1. Preheat the oven to 350 degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. Cook the sauce while stirring constantly for a few minutes until it starts to thicken. Keep stirring so it doesn't burn.

  6. 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.

  7. 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.

  8. 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.

  9. Let the casserole stand for about 15 minutes before serving.

Recipe Notes

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.

Nutrition Facts
Potato Leek Casserole (Dairy Free, Gluten Free).
Amount per Serving
Calories
309
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
4
g
Sodium
 
571
mg
25
%
Potassium
 
725
mg
21
%
Carbohydrates
 
45
g
15
%
Fiber
 
5
g
21
%
Sugar
 
5
g
6
%
Protein
 
8
g
16
%
Vitamin A
 
1157
IU
23
%
Vitamin C
 
33
mg
40
%
Calcium
 
171
mg
17
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Gluten Free Cream of Potato Soup.
The Best Homemade Dairy Free Ranch Dressing. »

Filed Under: Dairy Free, food, Gluten Free, Nut Free, Recipes, Side Dish, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Sugar Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. D

    February 25, 2023 at 9:14 pm

    5 stars
    This casserole is one of my favorite side dishes!

    Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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