Leek, Potato, and Cheese Casserole

developed and submitted by Harvey Hacker 

preparation time: 2 hours 

serves 4 as a main dish or 8 as a side dish 

 

1 bunch leeks 

¼ cup extra virgin olive oil 

herbs (fresh or dried) such as basil, rosemary, oregano, sage 

1 cup chicken stock 

6 cloves garlic, peeled and roughly chopped 

6 small to medium size Yukon Gold potatoes 

2 cups sharp cheddar cheese, freshly grated 

1 cup Parmigiano-Reggiano, freshly grated 

Salt and pepper to taste 

 

Rub interior of 8 x 8 x 2 ½ inch (minimum) casserole with oil and reserve one teaspoon for the potatoes. Cut leeks into 4-inch lengths, discarding root ends and any dried-out ends of green tops. Wash thoroughly, separating layers as required, to remove all traces of the soil that leeks are grown in. 

 

Sauté leeks in remaining oil over high heat, uncovered (I use a 12 inch straight sided lidded skillet). Once leeks have wilted (10 minutes or so), add garlic and herbs and maintain high heat for another minute, stirring to prevent garlic from browning. Then add chicken stock, mix everything up to prevent sticking, bring to a boil, then cover with lid and turn heat down to low. Continue cooking until leeks are tender (about 30 minutes).  

 

Meanwhile, preheat oven to 400 degrees F. Wash but do not peel potatoes, cut out eyes or blemishes, slice into ¼ inch rounds, and rub with oil, salt, and pepper. Arrange casserole in layers: half of the potatoes, half of the leeks, half of the Cheddar, then remaining potatoes, remaining leeks, remaining cheddar. Pour any remaining stock into the casserole and spread Reggiano evenly over everything. Bake until top is well browned (45 to 60 minutes). Can be served from casserole at table. Pre-cut into even portions with sharp knife and dish out with triangular serving utensil.