Carrot Potato and Leek Casserole

Carrot Potato and Leek Casserole


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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!

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Time needed

20 min preparation + 1 hour cooking

Serving Size / Yield

2-4 servings


  • 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

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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.

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