I reinstated Meatless Monday this past week and, since I knew this went over well the last time I made it, I brought out this old standby; Creamy, Cheesy, Potato Leek Casserole. I have made it before, but I got a different recipe from FOODjimoto to try out and had to basically cut in half. It makes a very VERY large casserole. Seeing as only 3 of us will eat it (I have a very picky 4 year old), it would have been way too much. Plus, it cooks a little faster! This casserole is so yummy, warm, and comforting. We will be having it again, very soon.
Also pictured, I stir-fried asparagus in my cast-iron skillet with olive oil, garlic, and mushrooms, and a ciabatta roll.
Creamy, Cheesy, Potato Leek Casserole
4 medium-sized potatoes, sliced
1 leeks, chopped
1 grated carrot
1 cups chopped celery
2 cups sliced mushrooms
1/2 cups chopped onion
2 teaspoons chopped garlic
1 tablespoon each, butter & oil
3 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup whipping cream
1 1/2 cups grated parmesan cheese
1 1/2 cups shredded mozzarella or jack cheese
1 teaspoon dried oregano
- Thoroughly wash leeks, and chop all vegetables. Saute vegetables in 1 tablespoon each, olive oil and butter, until wilted. Remove from heat and set aside.
- Slice potatoes and put into a bowl with cold water until ready to use.
- Soften cream cheese for about 20 seconds in the microwave and stir in sour cream and cream. Mix into vegetable mixture thoroughly.
- Spray non-stick cooking spray onto casserole dish and layer potatoes, vegetable/sauce mixture and cheese, ending with cheese. Sprinkle dried oregano on top.
- Bake, covered, for 30-40 minutes, until hot and bubbly and potatoes are tender when pierced with fork. Finish by placing the casserole under the broiler to brown the top.
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