Cheesy Potato Leek Casserole Bake Recipes

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with softened butter.
• In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth.
• Peel potatoes; cut into 1/4-inch slices, then cut slices into quarters. Add potatoes, garlic and leek to cream mixture, stirring to coat. Spoon potato mixture into baking dish.
• Cover with foil; bake 30 minutes. Uncover; bake 25 minutes or until top is lightly browned and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serve immediately.

Steps:

• Preheat oven to 220°C.
• Boil potatoes. Cut leeks into 1 cm slices. Melt 1/2 of the butter in a pan and cook leeks for about 10 minutes.
• Drain and mash potatoes with the other 1/2 of butter, the egg and 3/4 of the cheese.
• Season to taste, stir in the leeks and turn into a large ovenproof dish.
• Top with remaining cheese and bake for about 10 minutes, until golden. Will take longer if you have prepared the dish in advance.

Steps:

• In a large pot, boil diced potatoes for about 15 minutes or just until tender (not mushy!). Drain; then rinse with cold water and drain again. Place drained potatoes in a large mixing bowl.
• Meanwhile, in a large skillet, melt butter over med-high heat. Add garlic and leeks and sauté just until leeks become tender. Add diced tomato, salt, pepper, paprika and parsley; stir well.
• Reduce heat to low.
• Stir in evaporated milk, cream cheese, and sour cream until well-blended.
• Stir in shredded cheeses; combine well. Pour over drained potatoes and gently toss to coat.
• Pour into lightly sprayed 13x9-inch baking pan. Bake; uncovered at 350° for 30-35 minutes or until top begins to slightly brown.

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

Steps:

• Thinly slice the potatoes and place in a greased shallow 2-qt. baking dish. In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. , Spoon over potatoes. Cover and bake at 425° for 45 minutes or until potatoes are tender. Sprinkle with cheese and parsley. Bake, uncovered, 15 minutes longer or until cheese is melted.