Michael’s Little Potato and Leek Bake Michael’s Little Potato and Leek Bake

Michael’s Little Potato and Leek Bake

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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Preparation

step_0

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

step_1

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

step_2

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

step_3

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

step_4

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

step_5

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_6

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.

step_0

Step 1 out of 7

Cut the Little potatoes into 1/8-inch-thick slices, leaving the skin on.
step_1

Step 2 out of 7

In a good-sized saucepan over medium heat, add the cream, milk, whole garlic clove, and butter.
step_2

Step 3 out of 7

Season the milk and cream mixture with salt, pepper, and nutmeg. Add half the parmesan cheese.
step_3

Step 4 out of 7

Bring to a gentle simmer then add the drained and sliced potatoes along with the leeks.
step_4

Step 5 out of 7

Move the potatoes and leeks to an oven-proof dish so that they sit approximately 1 ½ inches deep.
step_5

Step 6 out of 7

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_6

Step 7 out of 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.

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