Gluten-Free, Vegan, Serves 6

• 1 Tbsp Olive Oil
• 2 medium leeks sliced thin
• 4 garlic cloves minced
• 1 Tbsp thyme chopped
• 2 Tbsp Coconut Flour
• 1 1/3 cup Vegetable Stock
• 1/3 cup Coconut cream
• 1 celeriac, finely sliced
• 7 rustic potatoes sliced thin

Breadcrumbs:

• 1 cup gluten-free breadcrumbs
• 1/4 cup vegan parmesan
• 1/2 lemon zested
• 1 tsp chili powder
• 1/2 tsp red pepper flakes

Directions:

Preheat the oven to 375 degrees F. In a large frying pan heat the oil and saute the leeks and garlic for 8-10 minutes. Once they are golden brown remove them from the heat and set them aside. In a small bowl combine all the ingredients for the breadcrumbs and set aside. Next, combine the flour and 4 Tbsp of the stock into a bowl. Whisk until completely incorporated and add in the cream and remaining stock. 

Pretreat a large baking dish with the non-stick option of choice. Layer the celeriac, potatoes, and the leek mixture. Alternate between each until all are used up. Pour the cream mixture over the top and evenly distribute the breadcrumbs. Cover with foil and bake for 1 hour. Remove the foil and bake for an additional 15 minutes or until golden brown on top. Serve with more thyme and parmesan.