Tomato Leek and Potato Bake
Indulge in layers of comfort with this rich and savory Tomato Leek and Potato Bake, a stunning dish that combines creamy textures with vibrant flavors. Thinly sliced Russet potatoes are nestled between tender sautéed leeks, juicy tomatoes, and a luscious thyme-infused cream sauce, delivering a perfectly balanced bite in every forkful. Topped with a golden, bubbling blend of Parmesan and mozzarella, this hearty casserole is as visually appealing as it is delicious. Perfect as a main course or a standout side dish, this recipe is ideal for cozy family dinners or impressing guests at your next gathering. Ready in just over an hour, it’s the ultimate combination of approachable and elegant comfort food you’ll want to make again and again.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 large Leeks
- 4 medium Tomatoes
- 3 Garlic cloves
- 2 tablespoons Olive oil
- 1.5 cups Heavy cream
- 0.5 cups Milk
- 0.75 cups Parmesan cheese, grated
- 1 cups Mozzarella cheese, shredded
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
Peel the potatoes and slice them thinly into rounds, about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.
Trim and clean the leeks thoroughly, removing any dirt. Slice them thinly into rounds.
Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook them for 5-7 minutes, stirring occasionally, until they are softened and lightly golden. Add minced garlic and cook for another minute. Remove from heat and set aside.
Slice the tomatoes into thin rounds, about 1/4 inch thick, and set aside.
In a medium saucepan, combine heavy cream, milk, salt, black pepper, and thyme leaves. Heat over low to medium heat, stirring occasionally, until it’s warm but not boiling. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel.
Arrange one-third of the potato slices in an even layer in the prepared baking dish. Top the potatoes with half of the cooked leeks and one-third of the tomato slices. Sprinkle a small handful of Parmesan cheese over the layer.
Repeat with another layer of potatoes, the remaining leeks, and another third of the tomato slices. Sprinkle another small handful of Parmesan cheese.
Finish with the final layer of potatoes and the remaining tomato slices. Pour the warm cream mixture evenly over the vegetables, allowing it to seep through the layers.
Cover tightly with aluminum foil and bake for 40 minutes in the preheated oven.
After 40 minutes, remove the foil and sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly on top.
Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the top is bubbling and golden brown.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with additional thyme leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.7 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1127 mg | 24% | |
*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.
