Leek and Potato Casserole
Cozy up with this irresistible Leek and Potato Casserole—a comforting and creamy side dish that's perfect for family dinners or holiday gatherings. Featuring thinly sliced russet potatoes layered with tender sautéed leeks, a rich blend of heavy cream, milk, and Parmesan, and a cheesy topping of shredded cheddar, this casserole is pure decadence baked to golden perfection. A crispy breadcrumb crust adds delightful texture, while a hint of thyme and garlic infuses every bite with aromatic flavor. With just 20 minutes of prep time and pantry-friendly ingredients, this potato and leek casserole is as easy to create as it is delicious. Perfect for any occasion, it's a crowd-pleaser guaranteed to steal the spotlight on your dinner table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 medium Leeks
- 3 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 1.5 cups Heavy cream
- 0.5 cups Whole milk
- 0.5 cup Parmesan cheese, grated
- 1 cup Cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick. Set aside in a bowl of cold water to prevent browning.
Trim the leeks by removing the dark green tops and root ends. Slice the leeks in half lengthwise, then chop into 1/4-inch thick half-moons. Rinse thoroughly under cold water to remove any grit or dirt.
In a large skillet, melt the butter over medium heat. Add the leeks and garlic, and sauté for 5-7 minutes until softened but not browned. Remove from heat and set aside.
In a small saucepan, heat the heavy cream and milk over low heat until warm but not boiling. Stir in the Parmesan cheese, salt, pepper, and thyme leaves. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel.
Grease a 9x13-inch baking dish with butter or cooking spray. Layer half of the potato slices on the bottom of the dish, slightly overlapping them.
Spread half of the sautéed leeks evenly over the potatoes. Pour half of the cream mixture over the leeks. Sprinkle with half of the shredded cheddar cheese.
Repeat the layering process with the remaining potatoes, leeks, cream mixture, and cheddar cheese.
In a small bowl, combine the breadcrumbs and olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown, the cheese is bubbling, and the potatoes are tender when pierced with a knife.
Allow the casserole to rest for 10 minutes before serving. Garnish with a sprinkle of fresh thyme, if desired.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 299 mg | 23% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1160 mg | 25% | |
*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.
