Creamy Potato & Leek Bake
Creamy Potato and Leek Bake: Rich, Savory, Nostalgic. A Fluffy Tender Potato Slices, Sweet Caramelized Leeks, and a Spectacular Blistered Golden Cheddar Crown.
Servings: 8
Ingredients
- 2.6 lb (1.2 kg) potatoes thinly sliced
- 2 large large leeks finely sliced
- 2 Tbsp (30g) unsalted butter
- 2 cloves garlic minced
- 1 Tbsp fresh thyme
Creamy Sauce & Toppings
- 1¼ cups (300 ml) thickened cream
- 1 cup (250 ml) full-cream milk
- ½ tsp fresh nutmeg grated
- 2 cups (240g) shredded Cheddar cheese (divided)
- ½ cup (50g) Parmesan cheese grated
- 1 Tbsp fresh chives chopped
- Salt and cracked black pepper to taste
Instructions
- Preheat oven to 350℉ / 325℉ (convection) / 170℃ (fan-forced).
- Grease a deep 2-litre/2-quart ceramic baking dish thoroughly completely with extra butter, setting it aside cleanly on your workspace workspace.
- Sauté sliced leeks, minced garlic, and thyme in the butter for 6–8 minutes until soft and translucent, removing from heat.
- Whisk thickened cream, milk, nutmeg, ½ cup Cheddar cheese, half the Parmesan, salt, and pepper together in a large jug.
- Layer one-third of thinly sliced potatoes in the prepared dish, topping with half the sautéed leek mixture evenly to cover.
- Repeat with another layer of potatoes and remaining leeks, finishing with a neat layer of overlapping potato slices on top.
- Pour the cream mixture slowly over the potato stack, pressing gently so the liquid settles into every crevice cleanly.
- Scatter remaining Cheddar, remaining Parmesan, and fresh chives over the top to form a decorative crown.
- Bake, covered with foil, for 45 minutes, remove foil, and bake uncovered for 20–25 minutes until golden-brown.
