Leek And Potato Casserole
A comforting leek and potato casserole with creamy layers, topped with crunchy breadcrumbs and butter, perfect for cozy family dinners or vegetarian occasions.
Ingredients
Instructions
- Place sliced potatoes in a saucepan.
- Add milk and salt to the saucepan.
- Cover and cook until potatoes are slightly tender, about 10 minutes.
- Arrange layers of cooked potatoes and sliced leeks in a 5-cup casserole or baking dish.
- Combine bread crumbs, melted butter, and white pepper, then sprinkle over the top of the casserole.
- Bake uncovered in a 350°F (175°C) oven for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of grated cheese between the layers. If you don't have leeks, onions can be used as a substitute, though the flavor will differ. Ensure the potatoes are sliced evenly for uniform cooking. If you're short on time, pre-cooked potatoes can expedite the process, but adjust the cooking times accordingly.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. For a heartier option, serve it alongside grilled chicken or roasted fish. Explore more vegetarian recipes to complement this dish, offering a balanced and satisfying table setting.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Leek And Potato Casserole contains roughly 1631 calories, with 29g protein, 236g carbohydrates, and 63g fat. It is an excellent source of potassium (95% of the Daily Value), vitamin C (76% of the Daily Value), and dietary fiber (69% of the Daily Value). Note that it is relatively high in sodium, at 1359mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it. Just add a few extra minutes to the baking time if baking straight from the fridge. Assemble it completely, cover tightly, and it will keep well for up to 24 hours.
What type of potatoes are best for this recipe?
Starchy potatoes, like Russets or Yukon Golds, work best for this casserole as they become creamy when cooked. Avoid waxy varieties like red potatoes, as they hold their shape and may not create the desired texture.
Can I freeze the leek and potato casserole?
Yes, you can freeze the casserole before baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).