Yes This Is a Potatoes Eggs Leeks Cheese Casserole
Indulge in the comforting layers of 'Yes This Is a Potatoes Eggs Leeks Cheese Casserole,' a cozy and flavorful dish perfect for breakfast, brunch, or dinner. This hearty casserole combines tender Yukon Gold potatoes, buttery sautéed leeks, rich Gruyère cheese, and a velvety custard made with eggs and heavy cream, all baked to golden perfection. The vibrant hint of fresh parsley provides a pop of color and flavor, while the easy-to-follow prep ensures this dish becomes a family favorite. Ideal for feeding a crowd or meal prepping, this recipe blends classic ingredients with a touch of sophistication, making it both satisfying and effortlessly elegant. Whether you're looking for comfort food or an impressive dish to serve, this cheesy, creamy casserole delivers in every delicious bite.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 large Leeks
- 2 tablespoons Butter
- 6 large Eggs
- 1 cup Heavy cream
- 1.5 cups Gruyère cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with olive oil.
Peel and slice the potatoes into thin, even rounds (about 1/4-inch thick). Place the slices in a pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until just tender. Drain and set aside.
Trim the dark green leaves and root ends off the leeks, leaving only the white and light green parts. Slice them lengthwise, then rinse thoroughly to remove dirt. Slice into thin half-moons.
In a large skillet, melt the butter over medium heat. Add the sliced leeks and a pinch of salt. Sauté for 5-7 minutes, until softened but not browned. Remove from heat and set aside.
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
Layer half of the potato slices in the bottom of the prepared casserole dish. Top with half of the sautéed leeks and half of the shredded Gruyère cheese. Repeat with the remaining potatoes, leeks, and cheese.
Pour the egg and cream mixture evenly over the layered ingredients, ensuring it soaks through to the bottom.
Place the casserole dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the casserole is set in the middle.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Slice into portions and serve warm. Enjoy!
Nutrition Facts
Calories |
3169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 1640 mg | 547% | |
| Sodium | 4546 mg | 198% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 19.2 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 2488 mg | 191% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4631 mg | 99% | |
*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.
