Cockaleekie Bake
Savor the comforting flavors of this Cockaleekie Bake, a modern twist on the classic Scottish soup. This hearty casserole pairs tender chunks of chicken breast with sweet, sautéed leeks and velvety layers of thinly sliced potatoes, all enveloped in a rich cream-and-parmesan sauce for a dish that melts in your mouth. Infused with thyme and garlic for aromatic depth, and baked to golden perfection, this one-pan meal is perfect for cozy family dinners or a make-ahead meal that tastes even better the next day. Ready in just an hour, this crowd-pleaser brings together wholesome ingredients and indulgent flavors for an irresistible take on comfort food. Keywords: Cockaleekie Bake, chicken and leek casserole, easy comfort food, Scottish-inspired recipes.
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Recipe Information
Ingredients
- 500 grams chicken breast
- 3 stalks leeks
- 4 medium potatoes
- 2 cloves garlic
- 50 grams butter
- 250 ml heavy cream
- 150 ml chicken stock
- 1 teaspoon thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese
- 2 tablespoons olive oil
Instructions
Preheat your oven to 200°C (400°F).
Peel the potatoes and slice them into thin rounds. Set them aside in a bowl of cold water to prevent browning.
Trim the leeks, slice them into thin rounds, and rinse thoroughly to remove any grit.
Dice the chicken breasts into bite-sized pieces.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the chicken pieces and cook until lightly browned on all sides. Remove and set aside.
In the same skillet, add another tablespoon of olive oil and the butter. Once melted, add the leeks and minced garlic. Cook for 5-7 minutes until the leeks are soft and fragrant.
Stir in the thyme, salt, and black pepper. Return the browned chicken to the skillet. Pour in the chicken stock and simmer for 5 minutes.
Drain the potato slices and pat them dry. In a small bowl, mix the heavy cream with 25 grams of grated parmesan cheese.
In a greased casserole dish, layer half of the potato slices. Spread the chicken and leek mixture evenly over the potatoes. Arrange the remaining potato slices on top of the filling.
Pour the cream mixture evenly over the entire casserole. Sprinkle the remaining parmesan cheese on top.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are cooked through.
Let the bake rest for 5 minutes before serving. Enjoy your Cock-a-Leekie Bake!
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 23.5 g | 117% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
