Carrot Potato and Leek Casserole
Serving Size / Yield
- 5 peeled red potatoes, sliced thinly
- 6 ounces Swiss cheese
- 5 eggs beaten
- 2 cloves smashed garlic and 2 springs fresh thyme
- Ground pepper
- 3 tablespoon salt
- 6 slices smoked bacon
- 2 leeks, sliced thinly
- 3 carrots, sliced thinly
Preheat the oven to 325 F.
Take 8 by 8 inch glass casserole dish and butter it. Halve your leeks and cut them into has circles. Put your leeks, carrots, and potatoes in the water and boil for 5 minutes or until just softened. Drain.
In a small saucepan, melt the cheese with the eggs and the milk, whisking thoroughly until melted into a sauce.
Place 1/3 of the sauce into the glass dish, top with 1/3 of the veggies. Repeat until all the sauce and vegetables are used. Bake the mix for 55 minutes or until cooked through.