Best 2 Leek Potato And Bacon Casserole Recipes

Welcome to the realm of culinary delights, where flavors intertwine and textures blend to create a symphony of taste. In this article, we embark on a culinary journey to discover the secrets of crafting an exquisite leek, potato, and bacon casserole. Prepare to tantalize your palate with a dish that seamlessly marries the earthy flavors of leek, the starchy goodness of potatoes, and the smoky allure of bacon. This delectable casserole is not merely a meal; it's an experience that will transport you to a realm of culinary bliss. So, don your apron, gather your ingredients, and let's embark on this culinary adventure together!

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

LEEK, POTATO, AND BACON CASSEROLE

Leek, Potato, and Bacon Casserole image

Provided by Food Network Kitchen

Categories side-dish

Time 1h38m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
Freshly ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 cloves smashed garlic
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces Jarlsberg Swiss cheese, grated (about 2 cups)
1/2 teaspoon freshly grated nutmeg

Steps:

Preheat the oven 325 degrees F.
Butter an 8-by-8-inch square flameproof casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

LEEK, POTATO, AND BACON CASSEROLE

Leek, Potato, and Bacon Casserole image

Make and share this Leek, Potato, and Bacon Casserole recipe from Food.com.

Provided by SweetSueAl

Categories Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 leeks, white and light green (about 6 ounces)
6 slices smoked bacon
1 tablespoon unsalted butter, plus for brushing the pan
3 teaspoons kosher salt
fresh ground black pepper
2 medium red potatoes, diced (about 8 ounces or 2 cups)
2 garlic cloves, smashed
2 sprigs fresh thyme
6 large eggs, beaten
1 1/2 cups half-and-half
6 ounces jarlsberg cheese, grated (about 2 cups)
1/2 teaspoon nutmeg, freshly grated

Steps:

Preheat the oven 325 degrees F.
Butter an 8-by-8-inch square glass casserole dish. Halve the leeks lengthwise, and then cut them crosswise into half circles (There should be about 1 3/4 cups.). Put the cut leeks in the basket of a salad spinner, or a colander set in a bowl, and fill with water. Swish the leeks around to flush out any grit. Lift the basket from water--don't pour the water off or you will pour any grit right back over the leeks.
Heat a medium skillet over medium heat and fry the bacon until crispy, about 5 minutes. Transfer the bacon to a paper towel-lined plate to cool, then crumble. Discard all but 1 tablespoon of the pan drippings, add the butter and leeks, and season with 1/2 teaspoon salt and some pepper. Cook until tender, about 10 minutes.
Meanwhile, put the potatoes in a small saucepan with the garlic, thyme, and 1 1/2 teaspoons of salt and water, to cover. Bring to a boil over high heat, then drain. Discard the thyme and garlic and add potatoes to the leeks.
In a medium bowl whisk together the eggs and half-and-half, then stir in the leek mixture, 1 cup of the cheese, the bacon, and nutmeg. Season with 1 teaspoon of salt and some pepper. Transfer the mixture to the prepared dish, cover with foil and bake until just set but still moist, about 55 minutes. Remove from the oven and set aside.
Position a rack in the upper part of the oven and preheat the broiler. Scatter the remaining 1 cup cheese over the casserole and broil until the cheese browns, about 3 minutes. Set aside for 5 to 10 minutes before serving. Unmold or serve from baking dish.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your casserole.
Don't overcook the leeks: They should be soft, but still have a little bit of bite.
Use a good quality bacon: This will also add a lot of flavor to the casserole.
Season the casserole well: Don't be afraid to use plenty of salt and pepper.
Bake the casserole until it is golden brown and bubbly: This will ensure that it is cooked through.
Let the casserole rest for a few minutes before serving: This will allow the flavors to meld together.

Conclusion:

This leek, potato, and bacon casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover potatoes and bacon. The casserole is creamy and flavorful, and the bacon adds a nice smoky flavor. Serve it with a side of salad or roasted vegetables for a complete meal.