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Potato Leek Casserole is a comforting dish that brings together the earthy flavors of potatoes and the subtle sweetness of leeks. It's creamy, cheesy, and perfect for a cozy dinner. Imagine layers of tender potatoes and sautéed leeks, all smothered in rich heavy cream and topped with melted cheese. This recipe is simple yet satisfying, making it a great addition to any meal. Let's dive into this delicious casserole that’s sure to become a family favorite.
Potato Leek Casserole Recipe
Ingredients:
- 4 cups potatoes, thinly sliced
- 2 cups leeks, cleaned and sliced
- 1 cup heavy cream
- 1 cup grated cheese (gruyere or cheddar)
- 2 tbsp butter
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, melt the butter over medium heat. Add the leeks and cook until soft, about 5 minutes.
- Layer half of the sliced potatoes in a greased baking dish. Season with salt and pepper.
- Spread the cooked leeks over the potatoes. Add another layer of the remaining potatoes on top.
- Pour the heavy cream over the potatoes and leeks. Sprinkle the grated cheese evenly on top.
- Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Lentil Stew With Leeks And Potatoes
What you will need to make potato leek casserole
- Potatoes: Provide a hearty base, absorbing flavors while adding a creamy texture when baked.
- Leeks: Offer a mild onion flavor, enhancing the dish's overall taste with a subtle sweetness.
- Heavy cream: Adds richness and creaminess, binding the ingredients together for a smooth consistency.
- Grated cheese: Melts to create a golden, bubbly top layer, adding savory depth.
- Butter: Helps soften the leeks and adds a rich, buttery flavor throughout the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Potato Leek Casserole Recipe
- Saucepan: Needed to cook the leeks until soft, ensuring they blend well with the potatoes.
- Baking dish: Holds the layered potatoes, leeks, cream, and cheese for baking.
- Aluminum foil: Covers the dish initially to prevent the top from burning while the potatoes cook.
- Oven: Bakes the casserole, melding flavors and creating a golden, bubbly top.
- Knife: Slices the potatoes and leeks thinly for even cooking.
- Cutting board: Provides a stable surface for slicing potatoes and leeks.
Potato Leek Casserole
A comforting and delicious potato leek casserole.
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Ingredients:
Main Ingredients
- 4 cups potatoes, thinly sliced
- 2 cups leeks, cleaned and sliced
- 1 cup heavy cream
- 1 cup grated cheese (Gruyere or Cheddar)
- 2 tbsp butter
- to taste salt and pepper
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. In a saucepan, melt the butter over medium heat. Add the leeks and cook until soft, about 5 minutes.
- 3. Layer half of the sliced potatoes in a greased baking dish. Season with salt and pepper.
- 4. Spread the cooked leeks over the potatoes. Add another layer of the remaining potatoes on top.
- 5. Pour the heavy cream over the potatoes and leeks. Sprinkle the grated cheese evenly on top.
- 6. Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly.
- 7. Let the casserole cool for a few minutes before serving.
Notes:
Feel free to add some cooked bacon or ham for extra flavor.
Read more: Leek Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 300mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap and then aluminum foil.
- Freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using gruyere cheese in this potato leek casserole adds a nutty flavor that pairs perfectly with the leeks, making it a more sophisticated dish.
Frequently Asked Questions
FAQ:
How thin should the potatoes be sliced?
Aim for about 1/8 inch thick slices.
Can I use a different type of cheese?
Yes, gruyere or cheddar works well, but feel free to experiment.
Do I need to peel the potatoes?
It's optional. Leaving the skin on adds texture and nutrients.
Can I make this casserole ahead of time?
Yes, assemble it and refrigerate. Bake when ready to serve.
How do I clean leeks properly?
Slice them and rinse thoroughly to remove any dirt or sand.
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