Cheesy Leek and Potato Bake
Indulge in the ultimate comfort food with this Cheesy Leek and Potato Bake, a creamy and decadent side dish that’s perfect for cozy family dinners or special occasions. Layers of tender potatoes and sautéed leeks are smothered in a velvety cheddar and Parmesan cheese sauce, infused with garlic and fresh thyme for a burst of rich, savory flavor. Finished with a crunchy panko breadcrumb topping that’s baked to golden perfection, this dish is both hearty and elegant. With just 20 minutes of prep and customizable for any gathering, this bake is a go-to recipe for satisfying even the pickiest eaters. Make it the star of your weeknight meal or pair it seamlessly with roasts and salads for an unforgettable feast.
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Ingredients
- 800 grams Potatoes
- 2 large Leeks
- 30 grams Unsalted butter
- 30 grams All-purpose flour
- 500 milliliters Whole milk
- 150 milliliters Heavy cream
- 150 grams Cheddar cheese (grated)
- 50 grams Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 50 grams Panko breadcrumbs
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with a small amount of butter or olive oil.
Step 2
Peel the potatoes and slice them into thin rounds, approximately 3-4 mm thick. Rinse them in cold water to remove excess starch and pat them dry with a clean kitchen towel.
Step 3
Trim and clean the leeks, then slice them into thin rounds. Heat olive oil in a large skillet over medium heat. Add the leeks and sauté for 4-5 minutes until soft and slightly golden. Remove from heat and set aside.
Step 4
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for another 1-2 minutes, stirring constantly, to create a roux.
Step 5
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue whisking until the mixture thickens slightly. Stir in 100 grams of cheddar cheese, all the Parmesan cheese, thyme leaves, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. Remove from heat.
Step 6
Spread half of the potato slices in an even layer on the bottom of the prepared baking dish. Top with half of the sautéed leeks. Repeat the layers with the remaining potatoes and leeks.
Step 7
Pour the cheese sauce evenly over the layers, ensuring all the potatoes are covered. Gently tap the baking dish on the countertop to help the sauce settle.
Step 8
In a small bowl, mix the remaining 50 grams of cheddar cheese with the panko breadcrumbs. Sprinkle the mixture evenly over the top of the casserole.
Step 9
Cover the baking 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 and bubbling.
Step 10
Remove the bake from the oven and let it rest for 5-10 minutes before serving. Enjoy your cheesy leek and potato bake!
Nutrition Facts
| Serving size | (2103.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3201.9 |
| Total Fat 172.6g | 0% |
| Saturated Fat 98.4g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 479.0mg | 0% |
| Sodium 4816.7mg | 0% |
| Total Carbohydrate 307.7g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 49.8g | |
| Protein 108.7g | 0% |
| Vitamin D 259.0IU | 0% |
| Calcium 2602.8mg | 0% |
| Iron 20.9mg | 0% |
| Potassium 5940.4mg | 0% |
Source of Calories