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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Drain the potatoes and pat them dry with a clean kitchen towel.

Step 7

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.

Step 8

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.

Step 9

Repeat the layering process with the remaining potatoes, leeks, cream mixture, and cheddar cheese.

Step 10

In a small bowl, combine the breadcrumbs and olive oil until evenly coated. Sprinkle the breadcrumb mixture over the top of the casserole.

Step 11

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.

Step 12

Allow the casserole to rest for 10 minutes before serving. Garnish with a sprinkle of fresh thyme, if desired.

Nutrition Facts

Serving size	(2256.3g)

Amount per serving	% Daily Value*
Calories	3872.9

Total Fat 225.8g	0%
Saturated Fat 130.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 627.6mg	0%
Sodium 5006.2mg	0%
Total Carbohydrate 359.9g	0%
Dietary Fiber 28.6g	0%
Total Sugars 35.3g
Protein 95.4g	0%

Vitamin D 77.7IU	0%
Calcium 1808.4mg	0%
Iron 24.8mg	0%
Potassium 7680.6mg	0%

*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.

Source of Calories

Fat: 52.7%

Protein: 9.9%

Carbs: 37.4%