Go Back
+ servings

Potato & Leeks Casserole

This side dish casserole is loaded with creamy mashed potatoes and savory leeks.  Make extra for the leftovers!
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: side dishes, vegetarian dishes
Cuisine: American
Keyword: leeks, potato casserole, side dishes, vegetarian
Servings: 6 -8
Calories: 267kcal


  • 2 lbs russet potatoes
  • 3/4 cups warm milk
  • 2 tbsp Parmesan cheese
  • 1 tbsp butter
  • 2 leeks
  • 3 slices crisp-cooked bacon diced
  • 2 tbsp olive oil
  • salt & pepper to taste


  • 1/4 cup Panko bread crumbs
  • 1 tbsp melted butter


  • 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
  • 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.
  • Cook potatoes until tender; drain.
  • 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.
  • Mix the Panko crumbs with the melted butter.
  • Fold the cooked leeks Parmesan cheese and bacon into the potatoes. Turn into prepared pan and top with the buttered Panko crumbs.
  • Bake for 30-40 minutes, or until heated through and crumbs are golden brown.


Serving: 1serving | Calories: 267kcal | Carbohydrates: 35g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 174mg | Potassium: 744mg | Fiber: 3g | Sugar: 4g | Vitamin A: 675IU | Vitamin C: 12mg | Calcium: 96mg | Iron: 2mg