How To Make A Leek Casserole
Want to learn how to make a leek casserole? Leeks are members of the onion family, and a leek casserole has the potential to be a delicious dish. Leeks look like large green onions with white bottoms and stiff green leaves. Their complex flavors go well with potato dishes, such as potato soup or this delicious potato leek casserole. Follow the instructions below to make your own leek casserole for your family or a dinner party.
To make a leek casserole, you will need:
- 2 leeks
- 1 large carrot
- 12 oz. redskin potatoes
- 6 slices of bacon
- 1/2 cup half and half
- 1/4 cup vegetable broth
- 1/2 tbsp. fresh rosemary leaves, chopped
- 2 tbsp. fresh parsley, chopped
- Salt and pepper
- A skillet
- Paper towels
- An eight-inch square baking pan
- Butter or cooking spray
- To make a leek casserole, first cut the roots and tips off the leeks. Cut the leeks in half lengthwise and rinse them well to remove the grit; leeks can harbor lots of dirt between their layers. Slice them into thin semi-circles.
- Peel and grate the carrot. Scrub the potatoes well and cut them into very thin slices.
- Slice the bacon into half-inch pieces. Fry for about five minutes, until crispy, then drain on paper towels.
- Reserve about a tablespoon of bacon drippings in the pan. Sautee the leeks and carrots for two to three minutes or until soft, then stir in the rosemary.
- Grease the baking dish with butter or cooking spray. Layer the potato slices, carrots and leeks and bacon. Pour the broth and half and half over the casserole evenly.
- Bake the casserole at 375 degrees, covered, for about 35 minutes. Uncover and bake another ten minutes. Sprinkle with parsley and serve warm.