1 yellow onion, diced
1 leek, diced
1/2 tablespoon olive oil
6-8 purple potatoes (roughly 2 pounds), peeled, rinsed, and sliced 1/4" thick
4 tablespoons all-purpose flour or wheat flour
1/4 cup vegan parmesan cheese (I use Galaxy)
salt and pepper, to taste
3-4 slices cooked faux bacon, diced (I use Lightlife smart bacon)
1 cup nondairy milk (I use almond milk)
2 cups vegan cheddar cheese (I use Daiya)
1. Preheat oven to 375°F. Saute onion and leek in a skillet with the olive oil. While this sautes, toss potatoes with the flour, vegan parmesan cheese, and salt and pepper to coat. Mix in the onion and leek.
2. Add cooked bacon to the potato mixture and then add to a casserole dish.
3. Pour the almond milk in to the casserole dish containing the mixture. Cover the mixture in the vegan cheese, and spread evenly.
4. Place in the oven and bake for 50 minutes to 1 hour. Remove and let cool for eating.
Source of recipe: I wrote the recipe. http://veganmiss.blogspot.com/2010/07/alexis-purple-potato-gratin-joes.html