Oven Potato Gratin with Leek, White Beans and Tofu

A creamy oven gratin made with waxy potatoes, leek and white beans, enriched with savory tofu and soy cream. A hearty autumn dish that non-vegans will enjoy too.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 500 g waxy potatoes
• 1 pc leek
• 1 can white beans, drained
• 200 g plain tofu
• 200 ml soy cream
• 2 tbsp nutritional yeast flakes
• 1 pc garlic clove
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp sweet paprika powder
• 1 pinch nutmeg
• salt and pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and grease a small baking dish (about 20 x 20 cm) with a little olive oil.
2. Peel the potatoes, wash them, and slice them into roughly 3 mm thin slices using a mandoline or a sharp knife.
3. Clean the leek, wash it thoroughly, and cut it into thin rings.
4. Crumble the tofu coarsely with your hands and finely chop the garlic.
5. Stir together the soy cream, nutritional yeast flakes, garlic, thyme, paprika powder, nutmeg, salt and pepper in a bowl.
6. Layer the potato slices, leek, drained white beans and tofu alternately in the dish and pour the soy cream mixture over them.
7. Bake the gratin in the oven for about 45 minutes, until the potatoes are soft and the top is golden brown. Insert a knife into the center to check the doneness.
8. Take the gratin out of the oven, let it rest for 10 minutes, and serve hot.