Best 10 Leek And Potato Cake Recipes

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If you're looking for a comforting and savory dish, a leek and potato cake is the perfect choice. With its combination of tender leeks, fluffy potatoes, and a crispy golden crust, this traditional European dish is sure to become a favorite. Whether you serve it as a main course or a side dish, this versatile dish is easy to make and packed with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

LEEK AND POTATO CAKES



Leek and Potato Cakes image

Easy and delicious leek and potato cakes.

Provided by picklebums

Time 45m

Number Of Ingredients 7

6 medium sized potatoes - grated
1 leek - finely chopped
herbs - mint, thyme, sage and chives - finely chopped
1 clove of garlic, finely chopped
3 eggs, beaten
1/2 cup grated cheese
salt and pepper to taste

Steps:

  • Preheat your oven to 180 C and grease a muffin pan well.
  • Use the food processor or finely chops the leek, herbs and garlic.
  • Grate the potatoes and combine with the leek and herbs in a large bowl.
  • Add the eggs and cheese and mix well.
  • Season with salt and pepper.
  • Spoon the mixture into the muffin pan, filling each space half to 3/4 full.
  • Bake in a moderate oven for 30-40 minutes or until the top is golden and crispy.

POTATO AND LEEK CAKES



Potato and Leek Cakes image

Switch up regular potatoes for these creamy little potato cakes!

Provided by Julia Pinney

Categories     Side Dish

Time 1h25m

Number Of Ingredients 13

4 medium sized potatoes (peeled and cut into small pieces)
3 tbsp butter (divided)
3 tbsp milk
1/2 Leek (cut length ways and then chopped)
2 Tablespoons mayonnaise
1 Teaspoon Dijon mustard
2 Tablespoons finely chopped parsley
1 clove garlic (crushed)
1 tsp salt
1/2 tsp black pepper
2 Tablespoons bread crumbs (very fine)
Small amount of flour (for dredging the potato cakes)
Vegetable oil for frying

Steps:

  • Add the potatoes to a boiling pot of water and cook until soft, about 15 minutes. Remove from heat, drain and mash with the butter and milk. Set aside.
  • In a medium skillet set over high heat add one teaspoon of the butter, the leeks and garlic. Cook for 5 - 8 minutes. The leeks should be soft and slightly golden in colour. Set aside.
  • In a small bowl, whisk together the mayonnaise, Dijon mustard, parsley, salt and pepper. Transfer the mashed potatoes to a large bowl and stir in the mayonnaise mixture and the bread crumbs. Stir well.
  • On a clean flat surface, start making your little potato cakes. I usually take a small handful and start forming a little patty by using two hands and going around the sides until I get the desired shape. Repeat for the following potato cakes. For this recipe you should get 6 - 8, depending on how big you make them. Once you have done this, gently roll them all in flour.
  • Cover and refrdgerate for 30 minutes to allow them to set. This will make them easier to cook.
  • In a large non stick skillet, heat enough vegetable just to cover the bottom. Once it is hot, add as many potato cakes to the pan as you can. Don't over crowd the pan or it will be difficult to flip them. I do mine 4 at a time. Cook each side for about 5 minutes or until golden brown and crispy. Remove from pan and drain on paper towels, Repeat for all potato cakes.
  • These potato cakes are best served fresh. If you choose to make them in advance and serve them later they will not be crisp and may lose their shape.

Nutrition Facts : ServingSize 1 potato cake, Calories 162 kcal, Carbohydrate 22 g, Protein 3 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 386 mg, Fiber 3 g, Sugar 2 g

LEEK AND POTATO CAKES



Leek and Potato Cakes image

Make and share this Leek and Potato Cakes recipe from Food.com.

Provided by Sackville

Categories     Potato

Time 30m

Yield 12 cakes

Number Of Ingredients 5

5 medium potatoes, peeled
2 large leeks, trimmed and rinsed
50 g butter
100 ml milk
oil (for frying)

Steps:

  • Boil the potatoes.
  • Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
  • Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
  • Bring the milk to a boil in a small saucepan and then take off the heat.
  • When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
  • Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
  • Stir in the leeks, season with salt and pepper and set aside to cool.
  • Shape into rough patties.
  • Warm oil in a shallow pan and slide in the patties.
  • Let them take on a golden colour, about 3-4 minutes per side.
  • Like out and drain on kitchen paper.

LEEK AND POTATO CASSEROLE



Leek and Potato Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons butter, plus more for the dish
2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
3 sprigs fresh thyme, leaves picked
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes
8 ounces cream cheese, softened
1/2 cup heavy cream
1/2 cup chicken stock
2 cloves garlic, minced
1/4 teaspoon paprika
1 1/2 cups grated fontina cheese

Steps:

  • Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
  • In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
  • Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
  • Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
  • Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

LEEK AND POTATO CAKE



Leek and Potato Cake image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 15

7 ounces all-purpose flour
1 stick unsalted butter
1/4 teaspoon salt
1 large egg yolk
3 tablespoons cold water (for emergency)
3 medium Yukon gold potatoes, peeled
2 leeks, trimmed, dark greens removed, rinsed well and sliced
1 shallot, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons butter, plus more for topping
2 ounces chopped guanciale, optional
3 large farm fresh eggs
1/2 cup whole milk
1/3 cup freshly grated Parmesan, plus more for sprinkling
Kosher salt and freshly ground black pepper

Steps:

  • For the dough: Add the flour, butter and salt into the bowl of a stand mixer. Run the machine at its slowest setting for 5 to 7 minutes. Add the yolk, and as the butter starts breaking into the dough, you will notice that your mix will start looking like coarse crumbs. As time goes by, the crumbs will become smaller and smaller until the dough will start forming. This is the only tricky part: in case the dough is not forming right (it's usually because of a small egg yolk), slowly add the cold water, not all at once, just the right amount for the dough to come alive and start detaching from the sides of the bowl. Remove the dough from the mixer, form it into a disc and put it to rest, covered in the refrigerator for 1 hour.
  • Preheat the oven to 425 degrees F. Butter an 11-inch tart pan.
  • For the filling: In a pot of boiling water, cook the potatoes half way, for about 15 minutes, then remove from the hot water and set aside to cool off. Once cool, slice into thin slices.
  • In a medium pan, saute the leeks and shallots over medium heat in the oil and butter until soft and just golden, about 7 minutes. (Or saute the leeks and shallots with the guanciale.) Let cool.
  • In a bowl, beat the eggs, milk, Parmesan and some salt and pepper. Add the leeks and shallots to the egg mixture and stir well with a fork until all the ingredients are evenly distributed.
  • Dust some flour on a flat surface. Lightly dust your wood rolling pin and start working the dough. Do not press too hard, give the dough some time to respond to the pin and start softening up. Flip it a couple of times, dust it with flour, and mostly importantly do not guess the size. Keep the buttered pan close and prop it on top of the dough from time to time. Keep in mind that you will have to roll the dough a bit wider, as the pan has edges that need to be completely covered. Place the dough into the tart pan and, using a fork, poke holes into it to prevent swelling during the cooking process.
  • Pour the egg mixture slowly into the dough, using a spoon to make sure you create an even layer. Get creative and place the sliced potatoes very gently on top of the egg mixture, creating a pleasant concentric pattern. Sprinkle the top of the cake with freshly grated Parmesan, 3 or 4 small tabs of butter and some ground pepper. Place the pan on a sheet tray.
  • Cook in the oven for about 45 minutes, but make sure you check the cake after the first half hour, turn it around once or twice, and keep an eye on its color, which is the best indicator. The cake will be ready when the crust looks golden and the butter and cheese on top have become crisp and irresistible! When ready, let your new creation rest and settle for about 10 minutes, then remove from the pan and serve warm. Buon Appetito!

POTATO LEEK LATKES



Potato Leek Latkes image

This recipe is a quick and gluten-free meal using late fall crops. Serve with a dollop of sour cream.

Provided by Michael Zick Doherty

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 40m

Yield 5

Number Of Ingredients 6

2 russet potatoes, cut into small pieces
1 leek, cut into small pieces
3 eggs
¼ cup flaxseed meal
1 teaspoon salt
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Combine potatoes and leek in a food processor; process until mashed. Add eggs, flaxseed meal, and salt; pulse until incorporated.
  • Spoon potato mixture onto the lined baking sheet. Flatten gently into 3-inch circles. Sprinkle Parmesan cheese on top.
  • Bake in the preheated oven until Parmesan cheese is melted and golden brown, about 20 minutes.

Nutrition Facts : Calories 183.7 calories, Carbohydrate 19.6 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 3.7 g, Protein 9.9 g, SaturatedFat 2.5 g, Sodium 639.8 mg, Sugar 1.7 g

LEEK, POTATO & BACON BAKE



Leek, potato & bacon bake image

This bake is a cross between two classics - creamy dauphinoise and pommes boulangère (potatoes cooked in stock), the perfect side dish

Provided by Jane Hornby

Categories     Dinner, Side dish, Supper

Time 1h

Number Of Ingredients 6

600ml chicken or vegetable stock
1kg potato, thinly sliced
6 leeks, thinly sliced into rounds
25g butter
3-4 rashers streaky bacon, snipped
3 tbsp double cream (optional)

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
  • Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of the reserved stock, then spoon over the cream (if using) and cover with foil. Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.

Nutrition Facts : Calories 153 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.35 milligram of sodium

LEEK POTATO PANCAKES



Leek Potato Pancakes image

I received this recipe from my great-grandmother. She brought this over from England, where they enjoyed leeks immensely during the fall and winter. -Suzanne Kesel, Cohocton, New York

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings

Number Of Ingredients 9

1/2 pound russet potatoes, peeled and quartered (about 1 large)
2 pounds medium leeks (white portion only), thinly sliced
4 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil, divided
6 tablespoons sour cream

Steps:

  • Place potato quarters in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or tender, adding leeks during the last 3 minutes. Drain. , Transfer potato quarters to a large bowl; mash with eggs, bread crumbs, cheese, salt and pepper. Cover and refrigerate for 1 hour., Heat 1 tablespoon oil in a large cast-iron or other heavy skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels. Serve with sour cream.

Nutrition Facts : Calories 340 calories, Fat 18g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 623mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein.

POTATO CAKES WITH LEEK AND CARROT



Potato Cakes with Leek and Carrot image

Categories     Potato     Side     Vegetarian     Leek     Carrot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 5

1 pound russet potatoes, peeled, coarsely grated
1 cup sliced leek (white and pale green parts only)
2/3 cup coarsely grated peeled carrot
4 tablespoons (1/2 stick) butter
Sour cream (optional)

Steps:

  • Wrap grated potatoes in several layers of paper towels and squeeze dry. Place potatoes in large bowl. Add leek and carrot and toss to combine. Season generously with salt and pepper.
  • Melt 2 tablespoons butter in each of 2 heavy medium skillets over medium-low heat. Add half of vegetable mixture (about 2 cups) to each skillet. Using metal spatula, flatten vegetables in each skillet to 7- to 8-inch-diameter cake. Cover skillets and cook cakes until crisp and brown at edges, about 12 minutes. Turn cakes over. Cook uncovered until vegetables are cooked through and cakes are crisp and brown on bottom, about 5 minutes longer. (Can be prepared 3 hours ahead. Transfer to baking sheet and let stand at room temperature. Rewarm in 375°F oven until crisp, about 10 minutes.) Transfer cakes to plates. Serve with sour cream, if desired.

CHEESY LEEK AND POTATO BAKE



Cheesy Leek and Potato Bake image

A well used recipe in my house-and so easy to make. It's great as a side dish to a main meal, or as a topping on Cottage Pies and suchlike, or quite simply a good comforting supper dish all on its own with some good thick gravy to pour on top. This is actually my husband's favourite way to eat potato. I hope you enjoy it.

Provided by Noo8820

Categories     Potato

Time 30m

Yield 2-6 serving(s)

Number Of Ingredients 5

900 g potatoes
50 g butter
3 leeks
200 g grated cheddar cheese
1 large egg

Steps:

  • Preheat oven to 220°C.
  • Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
  • Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
  • Season to taste, stir in the leeks and turn into a large ovenproof dish.
  • Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

Nutrition Facts : Calories 1045.6, Fat 56.5, SaturatedFat 34.9, Cholesterol 251.6, Sodium 888.7, Carbohydrate 99, Fiber 12.3, Sugar 9.3, Protein 39.4

Tips:

  • For a crispy crust, make sure to brown the leek and potato cakes well in a hot skillet.
  • If you don't have a food processor, you can grate the potatoes and leeks by hand.
  • Feel free to add other vegetables to the cakes, such as carrots, celery, or zucchini.
  • Serve the cakes with your favorite dipping sauce, such as sour cream, salsa, or ketchup.

Conclusion:

Leek and potato cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give leek and potato cakes a try. You won't be disappointed!

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