Layered Potato and Leek Bake

A quick and easy layered vegetable bake made with thinly sliced potato and leek, with a creamy béchamel sauce between each layer, makes this dish a delicious vegetarian option for any meal. The potatoes become soft and buttery as they bake, while the leeks add a gentle sweetness that pairs perfectly with the rich, creamy sauce.

As it bakes, the top turns beautifully golden and slightly crisp, creating a comforting dish that is full of flavour and texture. It’s simple to prepare and makes for a perfect side to your favourite plant-based mains.

Serve it with a crisp salad or some roasted vegetables for a satisfying and complete vegetarian meal. It also reheats beautifully, making it ideal for meal prep or leftovers the next day.

EQUIPMENT Mandoline slicer or sharp knife, baking dish

PREHEAT OVEN 180°C or 356°F

INGREDIENTS FOR LAYERING

470g (about 2 medium to large potatoes)

140g (1 ⅔ cups) shredded leek

METHOD

*Slice the potatoes evenly using a mandoline slicer or a sharp knife, then set aside.

*Wash and finely shred the leek and set aside.

GARLIC BÉCHAMEL SAUCE

INGREDIENTS

45g (3 tbsp) vegan butter — or substitute with light-tasting oil or margarine

22g (5 medium cloves) garlic, minced

70g (7 tbsp) plain flour

4g (1 heaped tbsp) nutritional yeast flakes

625ml (2 cups) plant milk

625ml (2.5 cups) vegetable stock (made from 1 vegetable cube dissolved in 2.5 cups warm water)

METHOD

*In a medium pot, melt the butter over medium heat until bubbling and foamy.

*Add the minced garlic and sauté for 1 minute until fragrant.

*Stir in the flour to make a paste and cook gently for about 30 seconds.

*Remove from heat and slowly whisk in a little of the combined milk and stock to form a smooth paste.

*Return to low heat and gradually add the remaining liquid, whisking continuously until the sauce becomes thick and creamy.

ASSEMBLE

*Lightly grease the baking dish.

*Layer sliced potato, shredded leek, and garlic béchamel sauce.

*Repeat layers, finishing with a generous layer of sauce on top.

*Garnish with toasted sesame seeds and finely chopped parsley.

BAKE

*Preheat oven to 180°C (fan-forced) or 356°F

*Cover with foil and bake for 30 minutes.

*Remove foil and bake for another 15–20 minutes, or until the top is golden and slightly crisp.

*Test with a skewer to ensure the potatoes are tender.

*Let rest for 5–10 minutes before serving.

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