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
Ingredients
- 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
Instructions
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Preheat the oven to 325 degrees F.
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Combine the potatoes, carrots, leeks, and parsley.
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Season it lightly with salt and pepper.
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In a separate bowl, combine all the cheeses.
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Grease a baking casserole with cooking spray, preferably 15-inches in size.
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Place ½ of the vegetables, ½ of the bacon, and ½ of the cheese. Repeat this process until all are used up.
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Bake the mixture in the oven for 45 minutes. Once the casserole is done baking, serve and enjoy!
Nutrition
- 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
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