Carrot Potato and Leek Casserole Recipe

This recipe involves a bit of work, but the final thing is worth it. The soft vegetables coupled with nutty flavor will surely make you repeat this recipe over and over. If you are a vegetarian, it’s perfect as a main dish!

Carrot Potato and Leek Casserole Recipe

How To Make Carrot Potato and Leek Casserole

Prep: 20 mins
Cook: 45 mins
Total: 1 hr 5 mins


  • 14 oz potatoes, peeled, thinly sliced
  • 10½ oz carrots, peeled, thinly sliced
  • 7 oz leeks, thinly sliced into rings
  • ¼ cup parsley, chopped
  • 1 cup cheddar cheese, grated
  • 1 cup mozzarella cheese, or provolone, monterey jack cheese
  • 10 rashers bacon, thinly sliced
  • cooking spray
  • salt and ground black pepper, to taste


  1. Preheat the oven to 325 degrees F.

  2. Combine the potatoes, carrots, leeks, and parsley.

  3. Season it lightly with salt and pepper.

  4. In a separate bowl, combine all the cheeses.

  5. Grease a baking casserole with cooking spray, preferably 15-inches in size.

  6. Place ½ of the vegetables, ½ of the bacon, and ½ of the cheese. Repeat this process until all are used up.

  7. Bake the mixture in the oven for 45 minutes. Once the casserole is done baking, serve and enjoy!


  • Sugar: 7g
  • :
  • Calcium: 416mg
  • Calories: 345kcal
  • Carbohydrates: 33g
  • Cholesterol: 55mg
  • Fat: 17g
  • Fiber: 5g
  • Iron: 3mg
  • Monounsaturated Fat: 5g
  • Polyunsaturated Fat: 1g
  • Potassium: 815mg
  • Protein: 18g
  • Saturated Fat: 10g
  • Sodium: 495mg
  • Vitamin A: 14049IU
  • Vitamin C: 35mg
Nutrition Disclaimer
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