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Potato & Leeks Casserole
This side dish casserole is loaded with creamy mashed potatoes and savory leeks. Make extra for the leftovers!
Servings: 6 -8
- 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