Yield 12 Servings
Free of: gluten and top 8 allergens.
Ordinary ingredients become extraordinary when combined in this casserole!
4 tbsp dairy-free, soy-free margarine, such as Earth Balance buttery sticks
2 cups leeks, washed well and thinly sliced, white and pale green parts only
3/4 tsp sea salt, divided (1/4 tsp + 1/2 tsp)
2 tsp minced garlic
1/3 cup garbanzo bean flour
4 cups unsweetened rice milk
1 bay leaf
1 tsp chopped fresh thyme
1/8 tsp white pepper
1/8 tsp ground nutmeg
2 pounds russet potatoes, peeled and sliced 1/8-inch thick (see recipe notes)
1 pound butternut squash, peeled, seeded, quartered and sliced 1/8-inch thick (see recipe notes)
2-1/2 cups cheddar-style shreds, such as Daiya, divided (2 cups + 1/2 cup)
1/4 cup gluten-free breadcrumbs or panko, optional
1/2 tsp smoked paprika, optional
Courses Veggies & Sides
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/butternut-squash-and-potatoes-au-gratin/