Potato & Leek Casserole

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Servings: 4 Difficulty: Advanced
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A comforting, layered bake featuring tender potatoes and sweet, caramelized leeks.
Potato & Leek Casserole recipe image
Potato & Leek Casserole 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 Potato & Leek Casserole is the ultimate comfort food for chilly evenings. Thinly sliced red potatoes layer with sweet, softened leeks and shredded carrots, all bound together by a savory rosemary-infused vegetable broth. The dish bakes until the potatoes are fork-tender and the top is golden and fragrant. It&# 226;€™s a hearty, vegetarian-friendly main that feels rustic yet elegant. Perfect for weeknight dinners or as a robust side dish for holiday gatherings, this casserole comes together with minimal fuss but delivers maximum flavor. Serve it warm, garnished with fresh parsley for a bright, herbaceous finish that cuts through the richness.

Ingredients

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Peel and shred the carrots into 1/2-inch pieces.
  3. Thinly slice the red potatoes into rounds.
  4. Wash and trim the leeks, then slice them into 1/2-inch pieces.
  5. In a deep skillet, heat the olive oil over medium heat.
  6. Add the leeks and shredded carrots to the skillet.
  7. Cover the skillet and simmer on low heat until the vegetables are soft and tender, about 10-15 minutes.
  8. Stir in the powdered rosemary, salt, and pepper to taste.
  9. Lightly oil a 2.5 to 3-quart casserole dish with a cover.
  10. Spread one-third of the sliced potatoes in the bottom of the dish.
  11. Layer half of the seasoned leek and carrot mixture over the potatoes.
  12. Add another layer of one-third of the potatoes.
  13. Top with the remaining seasoned vegetable mixture.
  14. Finish with the final third of the potato slices.
  15. Pour the vegetable broth evenly over the layered casserole.
  16. Cover the dish tightly and bake for 50 minutes.
  17. Remove the cover and bake for an additional 20 minutes, or until potatoes are tender.
  18. Remove from oven and let cool for a few minutes.
  19. Garnish with finely chopped parsley or chives before serving.
  20. Optional: Substitute carrots with zucchini or use half yellow onion instead of leeks.

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.

Keywords: potato casserole, leek recipe, vegetarian main, vegan dinner, comfort food, rosemary potatoes, layered bake, mediterranean side, easy dinner, root vegetables, family meal, healthy baking, carrot and leek, potato bake, simple recipes
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