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

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20 mins
1 hr
1 hr 20 mins


  • 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


  • Preheat your oven to 325 degrees Fahrenheit.
  • Next, coat an 8x8 inch glass casserole dish with butter. After that, halve the leeks and cut them into circles.
  • Place the leeks, carrots, potatoes, salt, and pepper in water and boil them for 5 minutes until the vegetables soften. Drain afterward.
  • In a small saucepan, melt the cheese and add the eggs and the milk. Whisk thoroughly until a saucy substance is formed.
  • 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.
  • Bake the mixture in the oven for 55 minutes. Once your casserole is done baking, serve and enjoy!

Nutrition Facts

Calories: 542kcal | Carbohydrates: 57g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 265mg | Sodium: 2068mg | Potassium: 1694mg | Fiber: 7g | Sugar: 8g | Vitamin A: 9077IU | Vitamin C: 32mg | Calcium: 441mg | Iron: 4mg