Description
Creamy Potato and Leek Bake is a comforting, indulgent dish that combines layers of tender Yukon Gold potatoes with sweet leeks smothered in a rich cream sauce. Topped with a golden crust of Gruyère and Parmesan cheese, this bake is perfect for family gatherings or cozy evenings at home. Its warm, inviting flavors will leave everyone asking for seconds, making it a must-try recipe for any occasion.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 4 leeks (white and light green parts only)
- 2 cups heavy cream
- 4 tablespoons unsalted butter
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Wash and peel the potatoes, slicing them thinly (about 1/8 inch thick).
- In a skillet over medium heat, melt the butter. Add sliced leeks and garlic; sauté until softened (about 5 minutes).
- Stir in the heavy cream, thyme, salt, and pepper; bring to a gentle simmer.
- Layer half the potatoes in the prepared baking dish, followed by half the cream mixture. Repeat layers.
- Top with Gruyère and Parmesan cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice (approximately 200g)
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg