Easy Leek and Potato Bake (So Creamy!)
Made with just eight ingredients, this Leek and Potato Bake comes together quickly. This creamy dish with potatoes and leeks is perfect for a holiday meal or family get togethers!
This recipe for Artichoke, Potato and Leek Casserole and its accompanying photos are a guest post from Julie of The Little Kitchen. It has been edited since its original publishing to include additional information.
Creating This Leek and Potato Casserole Recipe
I was so honored when Katie asked me to guest post. I love her site; I adore her recipes and photography.
This recipe for Artichoke, Leek and Potato Casserole appeared in the October 2011 Everyday Food magazine. When I first saw this recipe, I thought the potato was the star but in actuality, the artichokes and leeks were.
I have never cooked with Neufchatel cheese before (which is a lower fat cream cheese) so I was really excited to try it. This won’t be the last time I cook with it, it added a nice flavor to the casserole and didn’t taste at all like it was lower in fat.
Is it okay to admit that I cleaned this plate as soon I shot the last picture? I love the tanginess of the Neufchatel cheese along with the lemon juice. If you like a little less tartness, use less lemon juice.
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Ingredients for Artichoke, Potato and Leek Casserole
The name of this recipe gives away the three main ingredients. Here’s what else you’ll need to make this scalloped potato casserole:
- Olive oil
- Leeks
- Celery
- Canned artichokes
- Low-sodium chicken broth
- Neufchatel cheese
- Lemon juice
- Russet potatoes
- Salt
- Black pepper
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
Can I Make This Leek and Potato Bake Recipe Vegetarian?
If you want to make the leek casserole vegetarian, make it with vegetable broth rather than chicken broth.
What Can I Substitute for Neufchatel Cheese in this Leek and Potato Bake?
Yes, in a pinch you can also use a basic brick of cream cheese or even a light cream cheese.
How to Make Artichoke, Potato and Leek Casserole
This easy potato casserole with artichokes and leeks takes a little extra time to prep, but each step is so simple.
- Add oil to a cast iron skillet or other large skillet and bring to medium-high.
- Add the cleaned leeks (see tips below) and celery. Cook until softened and a little browned.
- Add artichokes, chicken broth, and cheese to the cooked leeks. Stir until combined. Take skillet off heat and add the lemon juice.
- Grease a 1 or 1 1/2 quart gratin or baking dish with a paper towel.
- Arranged potato slices in a single layer. Season with salt and pepper and add all of the artichoke-leek mixture on top of the potatoes.
- Arrange the rest of the potato slices on top in the same manner.
- Season the top potato layer with salt and pepper and brush with the remaining 2 teaspoons of oil.
- Bake until the sauce is bubbling and the potatoes are tender and golden brown.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How to Clean Leeks
I love, love leeks especially in potato leek soup. They are a member of the onion family, have a delicate flavor, and look like a giant green onion, but they can be rather dirty.
The best way to clean leeks is to rinse them as thoroughly as possible on the outside and peel any outer layers that are wilting like you would a green onion.
Fill a bowl with cold water and slice the leeks as directed. Add them to the bowl as you’re slicing the leeks (rub any dirt off of the leeks as needed) and allow them to sit for a few minutes.
Allowing the leeks to sit floating in the bowl will allow the dirt to settle at the bottom of the bowl. Carefully remove the leeks and shake off excess water.
Tips to Make the Best Leek and Potato Bake
Give the potatoes a good rinse before slicing them. Potatoes are often very dirty on the outsides.
Slice potatoes in thin slices and arrange them in even layers in the dish for best results. You can use a sharp knife, but I prefer to use a mandoline slicer.
Only use the white and light green part of the leeks in this leek and potato au gratin recipe. The dark green part should be discarded.
Bake these cheesy leeks and potatoes in a shallow baking dish, such as a gratin dish. This helps the layers cook all the way through so the potatoes get done enough. A deep baking dish will make the potatoes take longer to bake
What to Serve with Leek and Potato Bake
This is a great little side dish for steak or grilled chicken. If serving as a vegetarian main dish for Meatless Monday, pair it with a green salad or soup. Some main course ideas to serve alongside this potato and leek casserole include:
I’m adding this casserole to our Thanksgiving menu this year, I can’t wait to have the rest of the family try it alongside our other side dishes! You can’t have too many potato dishes at Thanksgiving.
Try this Creamy Leek and Potato Gratin Recipe!
Colder weather means comfort food and casseroles. Next time you’re looking for a hearty side dish, give this Leek and Potato Bake a try! Did you think it was the perfect accompaniment to your Thanksgiving or Christmas dinner?
Leave a comment below and give it a review for others to see what you thought of this great recipe. On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Potato Leek Gratin!
More Easy Leek Recipes:
These Roasted Cauliflower, Bacon, Leek, Mushroom Twice Baked Potatoes are a riff on the traditional twice baked potato.
If you’re looking for a new side dish recipe to add to your St. Patrick’s Day menu, you should give this Colcannon with Leeks and Kale a try.
Make this Artichoke, Leek, and Potato Frittata for a quick dinner or brunch!
Leek and Bacon Stuffing is a fun spin on the classic Thanksgiving side dish.
Keep this super simple Leek and Potato Soup tucked up your sleeve for busy weeknights!
What is your favorite potato dish for Thanksgiving?
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Artichoke, Potato and Leek Casserole
This cozy gratin layers thinly sliced potatoes with caramelized leeks, celery, and tangy artichokes, all melted together with a Neufchâtel cheese base. A hit of lemon keeps it bright, while a handful of Parmesan on top gives it that golden crust. Perfect as a holiday side or a cozy vegetarian main.
Ingredients
- 1 tablespoon olive oil (plus more for the baking dish)
- 2 leeks (white and light green parts only), sliced into thin half-moons and rinsed well
- 3 celery stalks, thinly sliced
- 1 (14 oz) can or jar artichoke hearts, drained, patted dry, and coarsely chopped
- ⅔ cup chicken broth
- 8 oz Neufchâtel cheese, room temperature
- 2 tablespoons fresh lemon juice
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper (more to taste)
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried tarragon)
- Small pinch of nutmeg (about ⅛ teaspoon)
- 1 ¾ lbs russet potatoes, peeled and sliced crosswise into ¼-inch rounds
- 2 teaspoons olive oil (for brushing top)
- 3 tablespoons finely grated Parmesan
- Optional: chopped parsley or thyme for garnish
Instructions
Preheat & Prep
- Preheat the oven to 425°F. Lightly oil a 1 to 1½ quart gratin dish or baking pan. If your potatoes are prepped early, keep them in cold water to prevent browning. Dry well before layering.
Sauté the Vegetables
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the leeks and celery and cook for about 8 minutes, stirring often, until softened and lightly browned.
- Add the chopped artichokes, broth, and Neufchâtel. Stir until the cheese melts into the mixture and everything is creamy and combined. Remove from heat and stir in the lemon juice, kosher salt, black pepper, thyme, and nutmeg.
Layer the Gratin
- Arrange half the potatoes in an overlapping single layer on the bottom of the baking dish. Season lightly with salt and pepper.
- Spoon all of the artichoke-leek mixture over the top, spreading it evenly. Layer the remaining potato slices on top, overlapping slightly and keeping the layer even. Season again with salt and pepper.
- Brush the top layer with the remaining 2 teaspoons olive oil, then sprinkle with Parmesan or Pecorino.
Bake
- Cover loosely with foil and bake for 25–30 minutes.
- Remove foil and bake for another 15–20 minutes, or until the potatoes are tender and the top is golden and bubbling at the edges.
Rest & Serve
- Let rest for 10 minutes before serving.
- Garnish with chopped parsley or thyme, if desired.
Notes
Ingredient Substitutions
- You can substitute full-fat cream cheese if needed. It will yield a slightly richer texture and flavor but performs similarly when melted into the broth base.
- Frozen artichokes can be used in place of canned. Just thaw and pat dry first to prevent excess moisture.
- Swap in tarragon for thyme if you want a slightly more floral, French-inspired note.
Tips
- If doubling the recipe, extend bake time by 15–20 minutes. Keep covered until the final 15 minutes for even cooking and golden color.
- A mandoline speeds up slicing and helps ensure even ¼-inch rounds. Even slices are key to even cooking. Thick slices can stay underdone.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 141Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 152mgCarbohydrates: 25gFiber: 6gSugar: 3gProtein: 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
About the Author:
Julie Deily, software engineer, blogs at The Little Kitchen where she shares her cooking and baking adventures. She’s the daughter of Vietnamese immigrants and resides in Florida.
Julie learned in college while she was living on her own that she shared her Mom’s love of feeding people. She also loves to volunteer and organize events.
Angie B says
Delicious and came out beautiful!
Keith says
Lemon is too much in this recipe…would be a lot better without it!
Stephanie says
This was a phenomenal recipe! I subbed camembert for the neufchatel and subbed white wine for the chicken broth and it was soooo good. With a nice side of a light white fish–absolutely AMAZING.
Meagan says
What would be a good replacement for the Neufchatel cheese? I am not able to find that here.
Tina says
I would use a basic brick of cream cheese, or even a light cream cheese.
Natalie says
I love that this casserole has leeks and artichokes, my fave.
Rachel @ Bakerita says
These look fantastic!!
Wonderful pictures and such a good flavor combo. I love artichokes and potato leek soup is my favorite, so I don’t know how this could go wrong!
Can’t wait to try making this.
Allison says
Yum! This sounds fantastic! And where do I get one of those cute yellow casserole dishes, too? 🙂
Heather says
This looks amazing! I don’t think I am going to wait for Thanksgiving to try it either. I just received a bunch of potatoes and leeks in my winter CSA basket, and would love a new potato dish to try!
Amy says
Looks delicious! Do you think I could assemble it a day ahead? Could I even cook it a day ahead and reheat/recrisp it the next day?
sara says
This looks fantastic! I am totally all about the mashed potatoes on Thanksgiving (I’m super traditional that way!) but I would totally love to make this on another day!! 🙂
Sylvie @ Gourmande in the Kitchen says
Some of my favorite ingredients! I can’t wait to try this.