Potato and Leek Casserole

Potato And Leek Casserole Recipe

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  • 3 c
    leeks, scrubbed and cut in 1/2" pieces
  • 1/2 c
    carrots, shredded
  • 2 Tbsp
    olive oil
  • pinch
  • pinch
  • 1 tsp
    rosemary, dried
  • 1 c
    vegetable broth
  • 2 lb
    red potatoes, unpeeled and sliced in thin rounds
  • 1/4 c

How to Make Potato and Leek Casserole


  1. Preheat oven to 375 degrees.
  2. In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft.
  3. Add seasonings; mix well.
  4. Layer a well-oiled 2 1/2 to 3 quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables; repeat and finish with last 1/3 of potatoes.
  5. Pour broth evenly into casserole; cover and bake for 50 minutes covered at 375 degrees.
  6. Uncover and bake for another 10 minutes.
  7. Garnish with parsley and/or chives.
  8. Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

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About Potato and Leek Casserole

Course/Dish: Potatoes, Side Casseroles
Other Tag: Quick & Easy

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