The Best Potato & Leek Casserole

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: emmental cheese

Emmental is a more affordable option with similar melting qualities.

Cut the fuzzy ends off the leeks and the dark green part, using only the white and light green parts.

Cut the leeks into rings and soak them in water to remove dirt.

After soaking, push the leeks aside to see the dirt at the bottom, then run them through a strainer and rinse again.

Heat olive oil and butter in a pan, then add the leeks and season with salt and pepper.

Cook the leeks for about 10 to 15 minutes, stirring occasionally until they are slightly browned.

Transfer the cooked leeks to a small bowl.

Peel the russet potatoes and slice them into very thin rounds, about an eighth of an inch in thickness.

Layer half of the sliced potatoes into the bottom of a baking dish, overlapping them.

Add half of the cooked leeks on top of the potatoes and sprinkle a little salt on top.

Add about half of the gruyere cheese on top of the leeks, spreading it out evenly.

Repeat the layering process with the remaining potatoes, a pinch of salt, the rest of the leeks, and the remaining gruyere cheese.

Pour whole milk over the top of the casserole.

Place the baking dish on a foil-lined sheet pan to catch any overflow.

Bake in a preheated oven at 375°F for about 40 to 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens