Ingredients for Leek Potato And Bacon Casserole
- 2 large leeks, white and light green parts only, thinly sliced and well washed
- Smoked Bacon
- Unsalted Butter
- Kosher Salt
- Fresh Ground Black Pepper
- Red Potatoes
- Garlic Cloves
- Fresh Thyme
- Eggs
- Half And Half
- Jarlsberg Cheese
- Nutmeg
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How to Make Leek Potato And Bacon Casserole
- Preheat oven to 375°F (190°C).
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the skillet. Set bacon aside.
- Melt butter in the same skillet. Add leeks and garlic and cook until softened, about 5-7 minutes.
- In a large bowl, combine potatoes, cooked leeks, and bacon. Season generously with salt, pepper, and thyme.
- In a separate bowl, whisk together heavy cream, milk, and Parmesan cheese.
- Pour cream mixture over the potato mixture and toss gently to coat.
- Transfer the potato mixture to a greased 9x13 inch baking dish.
- Bake for 60-75 minutes, or until potatoes are tender and the top is lightly browned.
- Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
16g
Fat
99g
Carbs
10g