Potato and Leek Casserole

Potato and Leek CasseroleRecipes in this Post

When I went to the local farmer’s market, they had some lovely leeks and beets available. I bought both. I made pickled beets with the beets, and then struggled with what to do with the leeks. Usually, I make a Quiche, but I really didn’t like the idea of turning my oven on twice, once to pre-bake the shell, and then to bake the Quiche itself. Now that I have my mandoline, I have had so much fun, and I thought to combine potatoes and leeks together in a casserole.

I also had a lovely pork loin in my refrigerator, and leeks and pork go together so nicely. A bottle of white wine was waiting to make it a perfect meal.

Potato and Leek Casserole

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Potato and Leek Casserole
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 large potatoes
  • 1 leek, sliced
  • 2 tbsp butter
  • 1 tbsp shallot oil
  • 2 tbsp flour
  • 1½ c milk
  • Dash cayenne
  • 2 tsp paprika
  • 3 tbsp Parmesan
  • Bread crumbs
Instructions
  1. In a heavy bottom pot, melt the butter and add the shallot oil. Add the flour and mix well with the butter. Add the milk and stir constantly until thickened. Add the cheese. Set aside. Peel the potatoes. Slice the potatoes as thinly as possible with a mandoline. Cut the root and tough green level from the leek. Slice the leek the same. Butter a casserole and put half the potatoes in. Top with half the leeks, half the sauce, then the remaining potatoes, and remaining leeks. Dust with paprika. Pour the remaining sauce mixture over the potatoes, then top with breadcrumbs. Bake covered at 400 for 1 hour, removing the top for the last 15 minutes.
Notes
You could make this with cheddar.

 

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