A gorgeous Little Potato leek casserole for when you need some comfort food. Bake up this side dish for special occasions and family dinners alike.

25 mins
20 mins


  • Saucepan
  • Oven-proof Casserole Dish
  • Oven


  • 3 cups Little Potatoes
  • 1 cup Leeks, washed and shredded
  • 1 tsp Butter
  • 1 clove Garlic
  • 1/4 cup Gruyère cheese, grated
  • 1/4 cup Parmesan cheese
  • 1 cup 35% cream
  • 1/4 cup Whole milk
  • (to taste) Salt, pepper, and nutmeg


  • Step 1

    Cut the Little potatoes into 1/8-inch-thick slices, leaving the skin on.

  • Step 2

    In a good-sized saucepan over medium heat, add the cream, milk, whole garlic clove, and butter.

  • Step 3

    Season the milk and cream mixture with salt, pepper, and nutmeg. Add half the parmesan cheese.

  • Step 4

    Bring to a gentle simmer then add the drained and sliced potatoes along with the leeks.

  • Step 5

    Move the potatoes and leeks to an oven-proof dish so that they sit approximately 1 ½ inches deep.

  • Step 6

    Sprinkle with the remaining parmesan and the gruyere cheese. Drizzle with the milk and cream mixture from the saucepan to barely cover the top of the potatoes.

  • Step 7

    Bake in a 325° to 350° F preheated oven for 35 to 45 minutes until the potatoes are fully cooked, the top is a light golden brown, and most of the liquid has been absorbed. While cooking, you can add a bit more of the milk and cream mixture if needed to create a beautiful Little potatoes and leek bake.