Creamy Leek and Potato Casserole

  • Difficulty: Medium
  • one hour and 10 minutes
  • 4 servings

When you want a creamy and nutritious dish that melts into your mouth, try this leek and potato casserole. It also has bacon and two types of cheese, which add plenty of richness and extra flavor to the dish!

Ingredients Needed for Creamy Leek and Potato Casserole

3 potatoes, cubed
1 tablespoon olive oil
1 onion, diced
2 celery sticks, sliced
3 ounces of bacon, chopped
¼ cup milk
1 tablespoon butter
1 teaspoon paprika powder
1 egg
1 ounce Gruyère cheese
3 ounces of low moisture mozzarella, shredded
fresh parsley, chopped

How to Cook Creamy Leek and Potato Casserole

  1. Add water to a saucepan and bring it to a boil. Add the potatoes and boil them until they’re cooked through.
  2. Meanwhile, heat the olive oil in a skillet and add the onion and celery to it. Cook them, stirring often, until the vegetables soften.
  3. Add the bacon, season with salt and pepper, and cook further, on low heat.
  4. Drain the boiled potatoes. Make a soft puree, by blending the potatoes with milk and butter.
  5. Add the paprika and cooked leek mixture to the puree bowl. Stir to combine all.
  6. Add the egg, Gruyere cheese, half of the low moisture mozzarella, and the fresh parsley. Mix.
  7. Transfer the mixture to a ceramic baking pan, then top it with the remaining mozzarella.
  8. Move the tray to the oven and bake for the next 45 minutes at 380˚F/190˚C.

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