Leeky Potato Casserole

Leeky Potato Casserole

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Dawn Dailey


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


★★★★★ 1 vote

30 Min
1 Hr


  • 2 Tbsp
    olive oil
  • 2
    red onions, sliced or diced
  • 4 clove
    garlic, sliced thin
  • 1 c
    sliced leeks; light green and white parts only
  • 4 large
    idaho potatoes; peeled and grated
  • 1 Tbsp
    butter, unsalted, melted
  • 1/4 c
    bread crumbs (i like panko)
  • 3/4 c
    cheddar cheese, shredded
  • 2 c

How to Make Leeky Potato Casserole


  1. Preheat oven to 350.
  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.
  3. Rinse shredded potatoes until water runs clear; drain and pat dry; add plenty of salt and pepper, toss together.
  4. Coat a 9 x 13" casserole with melted butter; add bread crumbs; toss until inside of pan is coated. Save remaining bread crumbs.
  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.
  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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About Leeky Potato Casserole

Course/Dish: Potatoes Side Casseroles

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