Potato & Leeks Casserole
Prep time
Cook time
Total time
Serves: 6-8
  • 2 lbs russet potatoes
  • ¾ cups warm milk
  • 2 tbs Parmesan cheese
  • 1 tbs butter
  • 2 leeks
  • 3 slices crisp-cooked bacon, diced
  • 2 tbs olive oil
  • salt & pepper to taste
  • Crunchy topping:
  • ¼ cup Panko bread crumbs
  • 1 tbs melted butter
  1. Prepare leeks by slicing and cleaning them, as per link in the post. Lightly spray a 1.5-2 quart baking dish. Preheat oven to 375 degrees F
  2. Heat a large skillet over medium-high heat. Heat the olive oil and add the leeks. Cook until leeks are translucent, about 5 minutes; set aside.
  3. Cook potatoes until tender; drain.
  4. Add the 1 tbs butter and mash until smooth. Add the milk in small amounts until potatoes are creamy, yet hold their body. You may not use all the milk.
  5. Mix the Panko crumbs with the melted butter.
  6. Fold the cooked leeks Parmesan cheese and bacon into the potatoes. Turn into prepared pan and top with the buttered Panko crumbs.
  7. Bake for 30-40 minutes, or until heated through and crumbs are golden brown.
Recipe by The Midnight Baker at https://bakeatmidnite.com/potato-leek-casserole/