Best 11 Potato And Leek Egg Bake Recipes

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Have you ever wanted to create a hearty and delicious potato leek egg bake? If so, you're in the right place! With just a few easy steps, you can enjoy a flavorful dish that's perfect for any occasion. We'll walk you through the process of making a delectable potato leek egg bake that is sure to become a family favorite.

Here are our top 11 tried and tested recipes!

POTATO AND LEEK EGG BAKE



Potato and Leek Egg Bake image

Serve this Potato-Leak Egg Bake with Hearty Pork Sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

1 pound small round potatoes
10 large eggs
3/4 cup whole milk
3/4 cup heavy cream
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh chives (from 1 bunch)
2 tablespoons unsalted butter
1 large leek (white and pale-green parts only), thinly sliced crosswise and washed well (about 1 cup)
1 tablespoon fresh thyme leaves

Steps:

  • Preheat oven to 350 degrees with rack in upper third. Place potatoes in a medium saucepan and cover with 2 inches of water. Bring to a boil over high heat; reduce heat and simmer until potatoes are easily pierced with a knife, about 8 minutes. Drain potatoes, let cool, and cut into 1/4-inch-thick rounds.
  • Whisk together eggs, milk, cream, 1 teaspoon salt, 1/4 teaspoon pepper, and chives until thoroughly combined. Melt butter in an oven-safe 10-inch skillet over medium-high heat. Add leek and 1/4 teaspoon salt. Cook, stirring occasionally, until leek is softened and golden brown, about 5 minutes. Add thyme and cook, stirring gently, 30 seconds.
  • Reduce heat to medium. Pour egg mixture into skillet and stir once; cook, undisturbed, until edge is set, about 2 minutes. Scatter potatoes evenly over egg mixture. Transfer skillet to oven. Bake until edge is puffed and golden brown in places and center is set, about 20 minutes. Let cool slightly before serving.

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.

POTATO & LEEK GRATIN



Potato & leek gratin image

A creamy supper dish that's cooked in one pot, and is easily made vegetarian

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Supper

Time 1h45m

Number Of Ingredients 10

125ml stock (made with a cube - whatever you've got)
carton double cream
150ml milk
1 garlic clove, crushed
1 bay leaf
a knob of butter, for greasing
800g potato, peeled and thinly sliced
2 leeks, washed and thinly sliced
175g sliced ham, chopped (optional)
85g cheddar, grated

Steps:

  • Pour the stock, cream and milk into a small saucepan, add the garlic and bay leaf and bring to the boil. Remove from the heat, cover and let the flavours infuse while you get on with the rest of the dish.
  • Preheat the oven to 180C/gas 4/fan 160C. Butter a 2 litre gratin dish well. Mix the potatoes, leeks and ham (if using) together in the dish, and spread out in an even layer. Pour over the stock mixture and tuck the bay leaf in the middle. Season and sprinkle with the cheese.
  • Stand the dish on a baking tray to catch any spills. Loosely cover with foil and bake for 30 minutes. Test the potatoes with a knife - they should be just beginning to soften. Remove the foil and bake for another 35-45 minutes, spooning some of the stock mixture over every now and again until the potatoes are tender. Cool for 15 minutes before serving.

Nutrition Facts : Calories 486 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.95 milligram of sodium

POTATO EGG BAKE



Potato Egg Bake image

No one will ever guess that this nutritious, mouthwatering breakfast bake is lighter! Potatoes give it a hearty base, and the cheese and veggies pile on color and wonderful flavor. -Rena Charboneau, Gansevoort, New York

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 14

2 pounds Yukon Gold potatoes (about 6 medium), peeled and diced
1/2 cup water
1 cup frozen chopped broccoli, thawed
6 green onions, thinly sliced
1 small sweet red pepper, chopped
6 large eggs
8 large egg whites
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 174mg cholesterol, Sodium 555mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

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

POTATO AND EGG CASSEROLE



Potato and Egg Casserole image

This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.

Provided by Connie

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 10

Number Of Ingredients 5

6 potatoes
8 eggs
seasoning salt to taste
1 cup margarine
1 (16 ounce) container sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
  • In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g

YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE



Yes! This is a Potatoes, Eggs, Leeks & Cheese Casserole image

Here is one of many potato dishes that we enjoy. I created this dish quite awhile ago and it always pleases the taste buds. This casserole is very quick and easy to make, with dynamite results. The tasty potatoes are flavorful, tender and very delicious. You won't be sorry you tried this dish, there are never any leftovers.

Provided by Baby Kato

Categories     Potato

Time 2h

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 18

2 -3 tablespoons butter
1 garlic clove, minced
1 large shallot, French, minced
1 large leek, thinly sliced
1 small sweet onion, chopped
1/2 large sweet red pepper, thinly sliced
4 ounces cream cheese, garlic, room temperature
2 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon thyme
1/2 teaspoon oregano
1/3 cup milk
1/3 cup heavy cream
2 large eggs
1 lb yukon gold potato, peeled, very thinly sliced
1/2 cup provolone cheese, grated
1/4 cup cheddar cheese, grated

Steps:

  • Preheat oven to 350 degrees.
  • Butter a baking dish and set aside until needed.
  • Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
  • Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
  • In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
  • Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
  • Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
  • Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
  • If necessary to prevent burning cover the potatoes with tinfoil.
  • Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
  • Bake for 1 - 1½ hours in a 350 oven.

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!

BEEF, POTATO & EGG BAKE



Beef, Potato & Egg Bake image

To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
2 teaspoons onion powder
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon crushed red pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups frozen shredded hash brown potatoes
14 large eggs
1 cup fat-free ricotta cheese
1/3 cup fat-free milk
3/4 to 1 teaspoon pepper
3/4 cup shredded Colby-Monterey Jack cheese
1-1/3 cups grape tomatoes, halved

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 218 calories, Fat 11g fat (5g saturated fat), Cholesterol 250mg cholesterol, Sodium 489mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

CREAMY POTATO & LEEK BAKE



Creamy Potato & Leek Bake image

Creamy with VELVEETA and melty shredded cheddar, this potato-leek bake is the ultimate comfort-food casserole.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 8

2-1/2 lb. red potatoes (about 8), cut into 3/4-inch cubes
2 leeks, white and light green parts sliced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
1/4 cup flour
2 oz. VELVEETA, cut into 1/2-inch cubes
1 cup KRAFT Finely Shredded Triple Cheddar Cheese, divided
16 round buttery crackers, crushed
2 Tbsp. butter, melted

Steps:

  • Cook potatoes in boiling water in saucepan 10 min.
  • Meanwhile, cook and stir leeks in large nonstick skillet on medium heat 6 to 8 min. or until tender. Stir in 1-1/4 cups broth. Whisk flour and remaining broth in small bowl until blended. Gradually stir into ingredients in skillet; cook 5 min. or until thickened, stirring constantly. Add VELVEETA and 1/2 cup shredded cheese; cook and stir 4 min. or until melted.
  • Heat oven to 400ºF. Drain potatoes; place in 2-1/2-qt. casserole sprayed with cooking spray. Cover with cheese sauce; top with remaining shredded cheese, then combined cracker crumbs and butter.
  • Bake 20 min. or until potatoes are tender and sauce is heated through.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 2 g, Protein 6 g

POTATOES WITH LEEKS AND GRUYèRE



Potatoes with Leeks and Gruyère image

Categories     Cheese     Potato     Side     Bake     Easter     Vegetarian     Leek     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 pound leeks (white and pale green parts only), thinly sliced
1 8-ounce package cream cheese, room temperature
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1 cup whole milk
3 large eggs
2 pounds large white-skinned potatoes, peeled, shredded
3 cups grated Gruyère cheese (about 12 ounces)

Steps:

  • Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; sauté until tender, about 10 minutes. Transfer to large bowl.
  • Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyre. Stir to blend. Transfer mixture to prepared baking dish.
  • Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F. oven, about 25 minutes.)

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your egg bake. Choose potatoes that are firm and waxy, and leeks that are fresh and green.
  • Don't overcook the leeks: Leeks can quickly become slimy if they are overcooked. Cook them just until they are softened, about 5 minutes.
  • Use a good quality cheese: The cheese is one of the key ingredients in this dish, so it's important to use a good quality cheese that melts well. A sharp cheddar or Gruyère cheese are both good choices.
  • Don't overbeat the eggs: Overbeaten eggs will make the egg bake tough. Just whisk them until they are well combined.
  • Bake the egg bake in a water bath: This will help to prevent the egg bake from becoming dry. Place the baking dish in a larger pan filled with hot water, and bake in a preheated oven.

Conclusion:

Potato and leek egg bake is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes and leeks. With its creamy texture and cheesy flavor, this egg bake is sure to be a hit with your family and friends. So next time you're looking for an easy and delicious meal, give potato and leek egg bake a try.

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