{"id":10947,"date":"2026-08-05T21:01:57","date_gmt":"2026-08-05T21:01:57","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10947"},"modified":"2026-08-05T21:22:50","modified_gmt":"2026-08-05T21:22:50","slug":"creamy-potato-leek-bake","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/creamy-potato-leek-bake\/","title":{"rendered":"Creamy Potato & Leek Bake"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Creamy Potato & Leek Bake<\/span><\/h2>\n
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Creamy Potato and Leek Bake: Rich, Savory, Nostalgic. A Fluffy Tender Potato Slices, Sweet Caramelized Leeks, and a Spectacular Blistered Golden Cheddar Crown.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span> 10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Easy Aussie Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2.6<\/span> lb (1.2 kg)<\/span> potatoes<\/span> thinly sliced<\/span><\/li>
  • 2<\/span> large<\/span> large leeks<\/span> finely sliced<\/span><\/li>
  • 2<\/span> Tbsp (30g)<\/span> unsalted butter<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> Tbsp<\/span> fresh thyme<\/span><\/li><\/ul><\/div>

    <\/span>Creamy Sauce & Toppings<\/span><\/h4>
    • 1\u00bc<\/span> cups (300 ml)<\/span> thickened cream<\/span><\/li>
    • 1<\/span> cup (250 ml)<\/span> full-cream milk<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> fresh nutmeg<\/span> grated<\/span><\/li>
    • 2<\/span> cups (240g)<\/span> shredded Cheddar cheese<\/span> (divided)<\/span><\/li>
    • \u00bd<\/span> cup (50g)<\/span> Parmesan cheese<\/span> grated<\/span><\/li>
    • 1<\/span> Tbsp<\/span> fresh chives<\/span> chopped<\/span><\/li>
    • Salt and cracked black pepper<\/span> to taste<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Preheat oven to 350\u2109 \/ 325\u2109 (convection) \/ 170\u2103 (fan-forced).<\/span><\/div><\/li>
      • Grease a deep 2-litre\/2-quart ceramic baking dish thoroughly completely with extra butter, setting it aside cleanly on your workspace workspace.<\/span><\/div><\/li>
      • Saut\u00e9 sliced leeks, minced garlic, and thyme in the butter for 6\u20138 minutes until soft and translucent, removing from heat.<\/span><\/div><\/li>
      • Whisk thickened cream, milk, nutmeg, \u00bd cup Cheddar cheese, half the Parmesan, salt, and pepper together in a large jug.<\/span><\/div><\/li>
      • Layer one-third of thinly sliced potatoes in the prepared dish, topping with half the saut\u00e9ed leek mixture evenly to cover.<\/div><\/li>
      • Repeat with another layer of potatoes and remaining leeks, finishing with a neat layer of overlapping potato slices on top.<\/div><\/li>
      • Pour the cream mixture slowly over the potato stack, pressing gently so the liquid settles into every crevice cleanly.<\/div><\/li>
      • Scatter remaining Cheddar, remaining Parmesan, and fresh chives over the top to form a decorative crown.<\/span><\/div><\/li>
      • Bake, covered with foil, for 45 minutes, remove foil, and bake uncovered for 20\u201325 minutes until golden-brown.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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