Carrot Potato and Leek Casserole Recipe

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Andrea Published: March 20, 2020 Modified: December 17, 2020

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!

How To Make Carrot Potato and Leek Casserole

  • 5 peeled red potatoes (sliced thinly)
  • 6 oz Swiss cheese
  • 5 eggs (beaten)
  • 2 smashed garlic cloves
  • 2 springs fresh thyme
  • ground pepper
  • 3 tsp salt
  • 6 slices smoked bacon
  • 2 leeks (sliced thinly)
  • 3 carrots (sliced thinly)
  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Next, coat an 8×8 inch glass casserole dish with butter. After that, halve the leeks and cut them into circles.
  3. Place the leeks, carrots, potatoes, salt, and pepper in water and boil them for 5 minutes until the vegetables soften. Drain afterward.
  4. In a small saucepan, melt the cheese and add the eggs and the milk. Whisk thoroughly until a saucy substance is formed.
  5. Place 1/3 of the sauce into the glass dish and top it with 1/3 of the veggies as well as the bacon. Repeat this process until all the sauce and vegetables are used up.
  6. Bake the mixture in the oven for 55 minutes. Once your casserole is done baking, serve and enjoy!

 

How To Make Carrot Potato and Leek Casserole

0 from 0 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Serves:
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Ingredients

  • 5 peeled red potatoes, sliced thinly
  • 6 oz Swiss cheese
  • 5 eggs , beaten
  • 2 smashed garlic cloves
  • 2 springs fresh thyme
  • ground pepper
  • 3 tsp salt
  • 6 slices smoked bacon
  • 2 leeks, sliced thinly
  • 3 carrots, sliced thinly

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.

  2. Next, coat an 8x8 inch glass casserole dish with butter. After that, halve the leeks and cut them into circles.

  3. Place the leeks, carrots, potatoes, salt, and pepper in water and boil them for 5 minutes until the vegetables soften. Drain afterward.

  4. In a small saucepan, melt the cheese and add the eggs and the milk. Whisk thoroughly until a saucy substance is formed.

  5. Place 1/3 of the sauce into the glass dish and top it with 1/3 of the veggies as well as the bacon. Repeat this process until all the sauce and vegetables are used up.

  6. Bake the mixture in the oven for 55 minutes. Once your casserole is done baking, serve and enjoy!

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