POTATO LEEK CASSEROLE

 

  • Cooking Time: 35
  • Servings:
  • Preparation Time:

Ingredients

  • 1/2 stick butter, clarified
  • 2 lge white potatoes, peeled and sliced thin
  • 2 lge leeks, white part only sliced into thin rings
  • 1 cup shredded parmesan reggiano cheese
  • 1 cup heavy cream
  • salt and black pepper to taste
  • 1 tablespoon sherry

Directions

  • Melt the clarified butter in a skillet and toss in the leek rings. Simmer until the leeks are soft. Drain the leeks, reserving the butter and set cooked leeks aside in a small bowl.
  • Brush or spread reserved butter on the bottom and sides of your casserole dish.
  • Spread your slices of potato on a plate, cover with a paper towel and cook in the microwave for two minutes. Set aside to cool slightly.
  • Preheat your oven to 350 degrees.
  • Spread a layer of the white potatoes in the bottom of your buttered baking dish. Then, a thin layer of cooked leek rings. Repeat layers until all veggies are gone.
  • Whip heavy cream, sherry and parmesan. Adjust salt and pepper to taste, then pour over potato and leek layers.
  • Bake in 350 degree oven for about 35 minutes or until golden brown.
  • Remove from the oven and let sit for five minutes to set before serving. Garnish with a light rosemary or tarragon "dust"!!
  • This looks elegant and tastes divine, but it's not too extreme for most any palate. Enjoy!

Notes

A fast but impressive casserole that bakes golden brown and has a subtle flavor that compliments most any entree. I love it and use it when I have a chef or catering menu that needs....something else.

Categories: Potato  Side Dish 

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