Leek Potato and Bacon Casserole
Creamy, cheesy, and irresistibly comforting, this Leek Potato and Bacon Casserole is the ultimate crowd-pleasing dish for family gatherings or cozy nights in. Thinly sliced russet potatoes are layered with tender sautéed leeks, smoky crumbled bacon, and a rich, velvety cheddar cheese sauce, then baked to golden perfection. The combination of crispy bacon and nutty cheddar gives this casserole a deeply satisfying flavor, while the optional hint of nutmeg adds a subtle warmth. Perfect as a hearty side dish or a standalone meal, this casserole pairs beautifully with a crisp green salad or steamed vegetables. Ready in just over an hour and generously serving six, it’s an easy-to-make recipe that transforms simple ingredients into a rustic and comforting masterpiece. Indulge in this baked classic that hits all the right notes of creamy, savory, and satisfying!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 medium Leeks
- 8 slices Bacon
- 2 cups Cheddar cheese
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash, peel, and thinly slice the potatoes into 1/8-inch thick rounds. Set aside.
Trim the ends off the leeks, halve them lengthwise, and rinse thoroughly to remove any dirt. Slice them into 1/4-inch half-moons.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the bacon slices and cook until crisp, about 8 minutes. Remove the bacon and set aside on a paper towel-lined plate. Once cooled, crumble into small pieces.
In the same skillet, add the sliced leeks and cook over medium heat for 4-5 minutes, or until softened. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook the mixture for 3-4 minutes, or until thickened. Season with salt, black pepper, and nutmeg (if used).
Remove the saucepan from heat and stir in 1 1/2 cups of shredded cheddar cheese, reserving 1/2 cup for topping.
Layer half of the sliced potatoes evenly in the prepared baking dish. Top with half of the cooked leeks and half of the crumbled bacon. Pour half of the cheese sauce over this layer.
Repeat the layers with the remaining potatoes, leeks, bacon, and cheese sauce.
Sprinkle the reserved 1/2 cup of cheddar cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes, or until the top is golden and bubbly, and the potatoes are fork-tender.
Let the casserole rest for 5-10 minutes before serving. Enjoy your Leek Potato and Bacon Casserole!
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 784 mg | 34% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 411 mg | 32% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1259 mg | 27% | |
*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.
