La potato and leek casserole that we prepare today is a simple recipe in which you make yourself work in the oven. We only have to prepare the ingredients, present them in a casserole, pan or oven-safe dish and wait 50 minutes.
It is a simple proposal, but full of flavors. Among the list of ingredients, in addition to the obvious ones, we find garlic, butter, cheese and cream. It is not a light recipe; so we will have to limit its consumption. It can be served as a dish or as I like, as accompaniment of meat and fish.
- 3 potatoes (or 450g.)
- 2-3 leeks
- 1 garlic clove
- 4 tablespoons of butter
- 2 cups of grated cheese
- 2 cups of cream to cook
- 2 teaspoons fresh thyme
- Salt and pepper to taste
- We prepare all the ingredients. We wash, peel and cut the potatoes into thin slices 3-4 mm. We wash and finely chop the leeks and finally, peel and cut the garlic clove in two.
- Melt 2 tablespoons of butter in a pan. Add the leek and sauté until soft, about 10 minutes.
- Add the cream, salt and pepper to the pan and cook for 4 minutes, so that thicken slightly. Reserve.
- We preheat the oven to 180ºC.
- We rub the base and the walls of an oven-safe container (20x20cm) with the garlic. Then we grease with the rest of the butter.
- We place ⅓ of the potatoes in the background from the container and add ⅓ of the leek cream. Sprinkle with salt, pepper, ½ cup of cheese and ⅓ teaspoon of thyme.
- We repeat the process two more times, using the remaining grated cheese to finish.
- We cover the container with aluminum foil and we bake 40 minutes at 180 ° C.
- Then, we remove the paper aluminum and bake 10 more minutes for the cheese to brown.