Best Cheesy Potato Leek Casserole Bake Recipes

Cheesy Leek and Potato Bake image

Provided by Noo8820

Categories Potato

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 5

Steps:

Preheat oven to 220°C.
Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
Season to taste, stir in the leeks and turn into a large ovenproof dish.
Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

Nutrition Facts : Calories 1045.6, Fat 56.5, SaturatedFat 34.9, Cholesterol 251.6, Sodium 888.7, Carbohydrate 99, Fiber 12.3, Sugar 9.3, Protein 39.4

Cheesy Potato Leek Casserole Bake image

Provided by Parsley

Categories Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

8 cups potatoes, diced into 1-inch cubes (about 2 1/2 lbs)
1/2 cup butter
2 garlic cloves, minced
3 medium leeks, thinly sliced
1 large tomatoes, diced
1 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon paprika
3/4 teaspoon parsley
1 cup evaporated milk
2 ounces cream cheese
8 ounces sour cream
2 cups shredded cheddar cheese
1 cup swiss cheese (or use more cheddar-sharp is good)

Steps:

In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
Reduce heat to low.
Stir in evaporated milk, cream cheese, and sour cream until well-blended.
Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.

Nutrition Facts : Calories 540, Fat 36.1, SaturatedFat 22.6, Cholesterol 102.7, Sodium 661.1, Carbohydrate 38, Fiber 4.3, Sugar 3.5, Protein 18.2

Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

Steps:

Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.