Cooked - Creamy Potato And Leek Casserole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Potato And Leek Casserole

1.0

1 leek (white part, split and thin sliced)

4-6 garlic cloves, minced

2 tbsp butter

4 russet potatoes (or equal amount of other potatoes)

1 cup heavy cream

Salt and pepper to taste

½ cup grated Parmesan, plus more for top

8 oz Emmental or Swiss cheese

Thyme leaves from a few sprigs

Onion powder

Wash and thin slice the leek
Sauté the sliced leek and minced garlic in butter until the leek is fully cooked
Cool the cooked leaks if assembling ahead of time
Slice potatoes thinly using a knife or mandolin
Layer potatoes vertically in a baking dish, alternating with the cooked leaks and other ingredients
Pour heavy cream over the layers (about ¼ cup per potato)
Season with salt, pepper, thyme leaves, and onion powder
Top with Parmesan and Emmental cheese
Cover tightly with foil and bake at 375°F for about 1 hour and 15 minutes until potatoes are fully cooked
Remove foil, increase oven temperature to 425°F, add more Parmesan cheese on top
Bake for 10-15 more minutes until bubbling and golden
Let cool slightly before serving

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇫🇷French

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 12 weeks ago

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