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.
- Oven-proof Casserole Dish
- 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
Cut the Little potatoes into 1/8-inch-thick slices, leaving the skin on.
In a good-sized saucepan over medium heat, add the cream, milk, whole garlic clove, and butter.
Season the milk and cream mixture with salt, pepper, and nutmeg. Add half the parmesan cheese.
Bring to a gentle simmer then add the drained and sliced potatoes along with the leeks.
Move the potatoes and leeks to an oven-proof dish so that they sit approximately 1 ½ inches deep.
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.
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.