Potato & Leek Casserole

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Servings: 4 Difficulty: Advanced
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A comforting, earthy vegan bake featuring tender layers of potatoes and sweet leeks.
Potato & Leek Casserole (Vrg recipe image
Potato & Leek Casserole (Vrg recipe image
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Potato & Leek Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 109.8

Description

This rustic potato and leek casserole is a testament to simple, home-style cooking. The dish relies on the natural sweetness of slowly simmered leeks and the hearty texture of red potatoes to create a deeply satisfying meal. Infused with aromatic rosemary and finished with fresh herbs, it offers a robust flavor profile without heavy dairy. Perfect for chilly evenings or as a substantial side dish for holiday gatherings, this recipe brings warmth to the table. It is particularly well-suited for those seeking plant-based comfort food that feels indulgent yet wholesome. The layers meld together beautifully in the oven, creating a cohesive dish that is both visually appealing and deliciously comforting.

Ingredients

Directions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
  2. Peel and shred 1/2 cup of carrots, or substitute with finely chopped zucchini if preferred.
  3. In a deep skillet, combine the leeks and shredded carrots with 2 tablespoons of olive oil.
  4. Cover the skillet and simmer over low heat until the leeks and carrots are soft and tender.
  5. Add salt, pepper, and 1 teaspoon of powdered dry rosemary to the skillet.
  6. Stir the seasonings well into the vegetable mixture to ensure even distribution.
  7. Slice 2 pounds of unpeeled red potatoes into thin rounds.
  8. Lightly oil a 2-1/2 to 3-quart casserole dish with a lid.
  9. Layer one-third of the sliced potatoes into the bottom of the casserole dish.
  10. Spread half of the seasoned leek and carrot mixture over the first layer of potatoes.
  11. Add another layer of potatoes, followed by the remaining vegetable mixture.
  12. Top with the final third of the sliced potatoes.
  13. Pour 1 cup of vegetable broth evenly over the layers in the casserole.
  14. Cover the dish and bake in the preheated oven for 50 minutes.
  15. Remove the lid and bake for an additional 10 minutes to allow the top to brown slightly.
  16. Remove from oven and garnish with 1/4 cup of finely chopped parsley or chives before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 109.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 72.0mg3%
Total Carbohydrate 25.2g9%
Dietary Fiber 3.2g13%
Sugars 9.0g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.

Substitutions: You can swap carrots for zucchini, as mentioned in the directions, or add other root vegetables like parsnips for extra sweetness.

Tips: Ensure leeks are well-scrubbed to remove grit trapped between layers. For a richer texture, you can add a splash of unsweetened almond milk to the vegetable broth.

Keywords: vegan casserole, potato leek, comfort food, plant based, roasted vegetables, layered bake, herb infused, healthy dinner, easy recipe, vegetarian journal, rosemary potatoes, leek soup base, family meal, oven baked, root vegetables, mediterranean diet, side dish, main course, budget friendly, seasonal cooking
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