Name: The Best Potato & Leek Casserole
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 4 cups sliced leek rings (2 large leeks); 1 tablespoon butter; 1 tablespoon olive oil; ¼ teaspoon salt (to season leeks); 1/8 teaspoon pepper (to season leeks); 2 ¼ cups shredded gruyere cheese; 3 large Russet potatoes; ¾ cup whole milk; Additional salt and pepper, to taste; Parsley or fresh thyme garnish, optional

Description

When food soul mates, potatoes and leeks, get together they make the absolute best potato & leek casserole ever. You’re going to love this one.

Ingredients

Units Scale

4 cups sliced leek rings (2 large leeks)
1 tablespoon butter
1 tablespoon olive oil
1/4 teaspoon salt (to season leeks)
1/8 teaspoon pepper (to season leeks)
2 1/4 cups shredded gruyere cheese
3 large Russet potatoes
3/4 cup whole milk
Additional salt and pepper, to taste
Parsley or fresh thyme garnish, optional

NOTE: you will need an 8x8 baking dish for this.

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Instructions

Cut the fuzzy tops from the end of the leeks, then cut the dark green part off too. We’re only using the white and light green part for this recipe.
Slice the leeks into ¼” rings then place them in a large bowl filled with water. Leeks can be very dirty and we want to get them clean… there can be dirt between the rings so push down on the leeks and separate some of the rings while soaking and cleaning them. Strain them in a colander. I like to run cold water over the leeks again once in the strainer and then they’re done.
Heat olive oil and butter in a pan on medium heat until butter is melted. Add leeks to pan along with salt and pepper. Stir to coat. Let leeks cook for 10-15 minutes until soft and slightly browned. Stir a few times while they are cooking. Then set aside in a bowl until ready to assemble the dish.
While the leeks are cooking, shred the gruyere cheese and set aside in bowl.
Peel the potatoes, then slice into very thin rounds – should be about 1/8” in thickness. You can use a mandolin for this or a knife like I did.
If you are using fresh parsley to garnish, you should chop that too.
Layer half the potatoes in your 8x8 baking dish (my video shows this well), then a pinch or two of salt. Spread half the cooked leeks on top of the first layer, then half of the shredded gruyere cheese on top of that. Layer the rest of potatoes on top, another pinch or two of salt, then the rest of the leeks on top of that. Add the remaining cheese on top, then pour the milk evenly over the top of everything.
Place baking dish on a foil-lined sheet pan (in case it bubbles over) and cook in a pre-heated oven at 375 degrees for about 40-45 minutes.
Let cool for 10-15 minutes once out of the oven and then serve. This side dish goes well with chicken, beef or pork. Garnish with fresh chopped parsley if you like. A fresh or dried thyme would go well with this too.