A gorgeous Little Potato leek casserole for when you need some comfort food. Bake up this side dish for special occasions and family dinners alike.
Equipment
- Saucepan
- Oven-proof Casserole Dish
- Oven
- 3 cups Little Potatoes
- 1 cup Leeks, washed and shredded
- 1 tsp Butter
- 1 clove Garlic
- 1/4 cup Gruyère cheese, grated
- 1/4 cup Parmesan cheese
- 1 cup 35% cream
- 1/4 cup Whole milk
- (to taste) Salt, pepper, and nutmeg
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Instructions
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Step 1
Cut the Little potatoes into 1/8-inch-thick slices, leaving the skin on.
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Step 2
In a good-sized saucepan over medium heat, add the cream, milk, whole garlic clove, and butter.
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Step 3
Season the milk and cream mixture with salt, pepper, and nutmeg. Add half the parmesan cheese.
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Step 4
Bring to a gentle simmer then add the drained and sliced potatoes along with the leeks.
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Step 5
Move the potatoes and leeks to an oven-proof dish so that they sit approximately 1 ½ inches deep.
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Step 6
Sprinkle with the remaining parmesan and the gruyere cheese. Drizzle with the milk and cream mixture from the saucepan to barely cover the top of the potatoes.
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Step 7
Bake in a 325° to 350° F preheated oven for 35 to 45 minutes until the potatoes are fully cooked, the top is a light golden brown, and most of the liquid has been absorbed. While cooking, you can add a bit more of the milk and cream mixture if needed to create a beautiful Little potatoes and leek bake.
