Cheddar and Leek Potato Bake

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Potatoes and cheddar cheese partner with sauteed leeks for a rich and satisfying side dish or meatless entree.

We are big potato fans around here. French fries, potato salad, mashed potatoes. A certain 7-year old hasn’t quite made up his mind about potatoes, but the rest of us love them. I’m happy to eat potatoes and salad for a meal any day of the week.

Typically potatoes go on sale right about this time each year. In the last year, I’ve seen prices as low as $0.99/10 pound bag for conventional potatoes and $2.50/5 pound bag on organics. If I see those prices, likely I will stock up. Potatoes are freezer friendly in some instances; mashed and twice baked potatoes freeze and reheat beautifully — and save you a lot of time on serving night.

This potato dish was a very pleasant treat this week. I had some leftover mashed potatoes from dinner that I mixed with cheddar cheese, sauteed leeks, salt and pepper and a little milk. I stashed it in the fridge until about 30 minutes before baking, though, I’m pretty confident this would freeze well also.

The resulting potato bake was rich and flavorful, thanks to the leeks and cheddar cheese. And the cheddar crust on top made for a nice contrast with the creamy potato interior. It made a great side dish for my meat lovers and a tasty main dish for moi.

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Cheddar and Leek Potato Bake
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 
Potatoes and cheddar cheese partner with sauteed leeks for a rich and satisfying side dish or meatless entree.
Course: Side Dish
Cuisine: American
Keyword: mashed potato bake, potato bake
Servings: 8
Calories: 295 kcal
Author: Jessica Fisher
Ingredients
  • 3 pounds potatoes peeled and cubed
  • 1/4 cup butter cubed
  • 1 tablespoon olive oil
  • 1 leek chopped, white parts only
  • salt and pepper
  • 8 ounces cheddar cheese (shredded)
  • 1/2 cup milk
Instructions
  1. Preheat the oven to 400 ┬░. Grease a 9-inch pie plate with nonstick cooking spray.
  2. Boil the potatoes in a large pot of salted water. Cook until tender. Drain the potatoes and place in a large mixing bowl.
  3. Mash the potatoes thoroughly with a potato masher. Add the butter and mash it in well.
  4. In a medium skillet, heat the oil until shimmering. Add the leeks and saute over low heat until the leeks are tender, about 10 minutes.
  5. Add the leeks and 1 cup shredded cheese to the potatoes. Add enough milk to create a thick puree.
  6. Spoon this mixture into the prepared baking dish.
  7. Top the potato mixture with the remaining cup of cheddar cheese. (Can be covered and refrigerated at this point, if making ahead.)
  8. Bake for 25 minutes or until the potatoes are hot and the cheddar top has melted and started to turn golden brown. (If cooking a dish that has been refrigerated, you may need to increase the time 10 to 15 minutes.)
  9. Serve hot.
Recipe Notes

Note: Promptly store leftovers in an airtight container in the refrigerator, for up to 4 days. Nutritional values are approximate and based on 1/8 the recipe.

Nutrition Facts
Cheddar and Leek Potato Bake
Amount Per Serving
Calories 295 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Cholesterol 47mg16%
Sodium 253mg11%
Potassium 770mg22%
Carbohydrates 24g8%
Fiber 4g17%
Sugar 1g1%
Protein 12g24%
Vitamin A 671IU13%
Vitamin C 21mg25%
Calcium 281mg28%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. Your potato bake looks awesome! I love the combination of leek and potatoes! Thanks for hosting another swap!

  2. I just got 20 pounds for $6, using coupons. Yay, we love potatoes in a variety of ways. I posted mine. Thanks.

  3. Thank you so much for hosting this link-up! The potato theme is such great timing for us… We live in rural Iowa, and our local grocery store does not sell much organic food. They did agree to order some potatoes for me, though, if I would buy the whole case. Today’s truck will have 50 pounds of potatoes on it just for us…

    I shared Easy Potato Soup, which is how we make a ‘tater soup in an hour without cans, stock, or roux. Some readers may enjoy our Veggie Poutine, our take on the traditional French Canadian dish with fries, cheese and gravy.

  4. Your Cheddar & Leek Potato Bake looks so delicious….perfect comfort meal. Thank you for hosting….I love making dishes with potatoes and I love all this inspiration.

  5. BJ says

    Growing up, I was taught the you should never freeze potatoes. Though I’ve asked many people since then, why, I’ve never been satisfied with an answer. I’m glad to see that you mentioned freezing mashed potatoes, as I would love to have shepherd’s pies made and ready to throw from freezer to oven. I’ve always avoided it, though, because of being told never to freeze potatoes. Do you also freeze soups or stews with potatoes in it?

    • Jessica Fisher says

      Personally, I only use red potatoes in soups that I’m going to freeze. I don’t like the texture of russets in soup that has thawed.

  6. Tara says

    This looks and sounds delicious! I love potato soup, but I don’t think you can go wrong with potatoes, leeks, and cheddar cheese. Thanks for sharing it!

  7. Maybe I missed it, but did you post URS topics for March?

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