Pioneer Woman Potato Leek Soup Casserole: A Comforting Baked Delight

Potatoes and leeks – a truly classic combination, much like peanut butter and jelly, or macaroni and cheese. These humble ingredients create magic together, and when you introduce cream and Gruyere cheese into the mix, the result is simply extraordinary. This Potato Leek Casserole elevates the beloved flavors of potato leek soup into a rich, comforting, and satisfying baked dish. If you’re a fan of the creamy, smooth taste of potato leek soup, prepare to be captivated by this casserole version.

Potato Leek Casserole in a skillet with plate on a side – ultimate comfort food side dish that resembles in taste famous Potato Leek Soup; topped with cream and Gruyer Cheese, rich, decadent, elegant and delicious casserole

Crafting Your Potato Leek Casserole: Simple Steps to Deliciousness

Creating this Potato Leek Casserole is surprisingly straightforward. Here’s a breakdown of the simple steps to bring this flavorful dish to life:

Sauté the Leeks: Melt butter in a skillet, then gently cook chopped and thoroughly cleaned leeks until they become soft and sweet, approximately 10 minutes. This step is crucial for developing the foundational flavor of the casserole.
Create the Creamy Leek Mixture: Add heavy cream to the softened leeks, season with salt and pepper, and simmer for about 3 minutes until the mixture slightly thickens. This creamy base will infuse every layer of the casserole with rich flavor.
Prepare the Potatoes: Peel Russet or Yukon Gold potatoes – both work wonderfully, but Russets offer extra starch for a creamier texture. Thinly slice the potatoes using a knife or mandolin for even cooking.
Garlic and Butter Infusion: Rub a cast iron skillet or casserole dish with a halved garlic clove, then generously butter the dish. This adds a subtle garlic note that complements the leeks and potatoes beautifully.
Layer the Casserole: Arrange a layer of potato slices at the bottom of the prepared dish. Spoon one-third of the creamy leek mixture over the potatoes, and sprinkle with half a cup of Gruyere cheese. Repeat this layering process two more times, using all the remaining leek mixture and cheese for the top layer.
Bake to Golden Perfection: Cover the casserole dish with foil and bake in a preheated oven at 350°F (175°C) for 40 minutes. Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
Rest and Serve: Allow the Potato Leek Casserole to rest for ten minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to serve.

For the complete, printable recipe, simply scroll down.

Perfect Pairings: What to Serve with Potato Leek Casserole

One of the great advantages of this Potato Leek Casserole is its versatility. It’s an exceptional side dish that complements a wide array of main courses, from hearty meats to delicate fish and even vegetarian options. Its elegance also makes it a standout choice for holiday gatherings or special occasions.

If you’re seeking dinner inspiration, consider pairing this casserole with some equally delicious dishes. It’s wonderful alongside roasted chicken, grilled or pan-seared salmon, or a flavorful steak. For a vegetarian meal, it can be the star of the plate, accompanied by a fresh green salad or roasted vegetables.

Potato Leek Casserole on a plate

The Flavor Journey: Tasting Potato Leek Casserole

If the description so far hasn’t convinced you of the incredible taste of this casserole, let’s delve deeper into the flavor profile. Many are familiar with the classic, velvety Potato Leek Soup, often known as Vichyssoise. Despite its French-sounding name, some culinary historians, like Julia Child, believe Vichyssoise to be an American creation. Regardless of its origin, the deliciousness of potato leek soup is undeniable.

Think of this Potato Leek Casserole as a richer, more decadent, baked interpretation of that beloved soup. Imagine the smooth, savory flavors of potato leek soup, then amplify them with the richness of cream and the nutty, melted perfection of Gruyere cheese. That’s the essence of this casserole – an elevated, comforting dish that’s reminiscent of classic scalloped potatoes but with a sophisticated twist.

The gentle sweetness of sautéed leeks melds beautifully with the earthy potatoes, all enveloped in a creamy, cheesy sauce. The garlic adds a subtle savory depth, and the thyme provides a hint of herbaceousness that ties everything together. It’s a harmonious blend of flavors and textures that is both comforting and elegant.

Potato Leek Casserole in a skillet

Potato Leek Casserole Recipe

Inspired by classic Potato Dauphinois Gratin and with a nod to the flavors of Potato Leek Soup, this casserole is a delightful side dish for holidays or any gathering. It’s a rich, decadent, and elegant combination of garlic, cream, Gruyere cheese, and thyme.

5 from 6 votes

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Course: Casserole, Potato
Cuisine: French
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 471kcal
Author: Edyta

Ingredients

2 pounds Russet Potatoes (see Note 1), peeled and thinly sliced (1/8 inch)
2 large leeks, trimmed, washed thoroughly, and chopped
1 garlic clove, halved
4 tablespoons butter
2 cups Gruyere Cheese, grated (or Cheddar, see Note 2)
2 cups heavy cream
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper to taste

Instructions

Prepare the Leeks: Trim and cut leeks lengthwise, then into half-inch squares. Place in a bowl of cold water to remove any sand. Scoop leeks from the top with a slotted spoon and place on paper towels to drain excess water.
Sauté Leeks: Melt 2 tablespoons of butter in a large skillet over medium heat. Add the leeks and sauté until softened, about 10 minutes, stirring occasionally.
Create Creamy Base: Add heavy cream, salt, and pepper to the skillet with leeks. Cook for 3-4 minutes, or until the mixture slightly thickens. Set aside.
Slice Potatoes: Using a mandolin or sharp knife, slice potatoes into 1/8 inch thick slices.
Garlic and Butter Dish: Rub a 9-inch round or 8×8 inch square cast iron skillet or casserole dish with the cut garlic clove. Smear the dish with the remaining 2 tablespoons of butter.
Layer Casserole: Arrange a layer of potato slices at the bottom of the prepared dish. Pour 1/3 of the cream-leek mixture over the potatoes. Sprinkle with salt, pepper, 1/2 cup of Gruyere cheese, and 1/3 of the fresh thyme. Repeat layering process two more times, using all remaining cream-leek mixture and cheese for the top layer.
Bake: Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 40 minutes.
Brown Cheese: Remove foil and bake for another 10 minutes, or until the cheese is melted, golden brown, and bubbly.
Rest and Serve: Let the casserole rest for 10 minutes before serving.

Recipe Notes

Potato Choice: Russet potatoes are recommended for their starch content, which contributes to a creamier casserole. Yukon Gold potatoes are also a suitable alternative.
Cheese Substitution: If Gruyere cheese is unavailable or too expensive, Cheddar cheese or another good melting cheese can be used as a substitute.

Nutrition Information

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