leeky potato casserole

Name: Leeky Potato Casserole
Prep time: 30 min
Cook time: 1 h
Ingredients: 2 tablespoon(s) olive oil; 2 - red onions, sliced or diced; 4 clove(s) garlic, sliced thin; 1 cup(s) sliced leeks; light green and white parts only; 4 large idaho potatoes; peeled and grated; 1 tablespoon(s) butter, unsalted, melted; 1/4 cup(s) bread crumbs (i like panko); 3/4 cup(s) cheddar cheese, shredded; 2 cup(s) cream

(1 RATING)

21 Pinches

Dawn Dailey

Great Falls, MT

Updated on Feb 8, 2012

I make this side dish for special occasions and I've never had a complaint.

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prep time 30 Min

cook time 1 Hr

method ---

yield

Ingredients

2 tablespoons olive oil
2 - red onions, sliced or diced
4 cloves garlic, sliced thin
1 cup sliced leeks; light green and white parts only
4 large idaho potatoes; peeled and grated
1 tablespoon butter, unsalted, melted
1/4 cup bread crumbs (i like panko)
3/4 cup cheddar cheese, shredded
2 cups cream

How To Make leeky potato casserole

Step 1

Preheat oven to 350.

Step 2

In a large skillet heat olive oil, add onions and leeks; saute until almost translucent; add garlic, saute for another minute or two. Set aside.
Step 3

Rinse shredded potatoes until water runs clear; drain and pat dry; add plenty of salt and pepper, toss together.
Step 4

Coat a 9 x 13" casserole with melted butter; add bread crumbs; toss until inside of pan is coated. Save remaining bread crumbs.
Step 5

Layer potatoes, then leek and onion mixture; repeat; top with potatoes. Sprinkle top with cheese and bread crumbs. Gradually, pour 1 c. of cream over top of potatoes.
Step 6

Bake for 10 minutes; repeat with remaining cream; bake for 35 min, or until golden brown and potratoes are tender.
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