Potato and Leek Casserole: A healthy potato side dish everyone will love

by - September 26, 2021


Potato lover here! But who isn’t, right? Potatoes are awesome, they’re readily available and light on the budget, too. They are also rich in nutrients and can be easily turned into delicious treats. My kids are huge potato fans!


Did you know there are hundreds of potato varieties? They each fit into one of seven categories: russets, reds, yellows, whites, fingerlings, and petites. Potatoes also come in different forms, and here in the Philippines the following are available: fresh, frozen, and dehydrated. 


These different varieties and forms make it convenient for moms like me or anyone who cooks to easily prepare potato recipes. Taters are an extremely versatile vegetable because you can use it in savory and sweet applications, from breakfast, lunch, snack, dinner, and even midnight snack. It’s a delight to cook with potatoes and people from all over the world agree!


Now that the BER months are here, we can’t help but think of the many yummy dishes we’re serving and eating this holiday season. The usual treats are usually filled with sugar, simple carbs, and trans-fat – stuff we should avoid! So I’m sharing a dish that will guarantee to make your mouth water, but is also loaded with healthful benefits.


I tried this dish by Recipe Land and tweaked it to suit my taste. I also used frozen potatoes instead of fresh potatoes. If you want a healthy, delicious, and easy-to-make recipe, then this Potato and Leek Casserole is a must-try. 


Potato and Leek Casserole

Ingredients

  • ½ cups leeks, cut into ½ inch
  • 1 medium carrot, cut into thin round slices
  • 2 tablespoons olive oil
  • 1 cup beef stock
  • 500 grams frozen mojo-cut or potato wedges
  • ¼ cup parsley, chopped
  • ¼ cup grated cheese (optional)
  • salt and pepper to taste

Preparation
1 ) Preheat the oven to 375°F.
2 ) Coat the leeks and carrots with olive oil. Add salt and pepper.

3 ) Put in the oven for 10 minutes. Set aside.
4 ) Layer a well-oiled oven pan with ½ of the potatoes. Add salt and pepper to taste. Then add in some of the leeks and carrots.
5 ) Add the remaining potatoes. Season with salt and pepper. Then put the remaining leeks and carrots. 

6 ) Pour in the beef stock, just enough to cover the vegetables.
7 ) Bake for 30 minutes or until the potatoes are cooked.
8 ) Remove from the oven and top with grated cheese.

9 ) Bake for another 10 minutes or until the cheese is completely melted.
10 ) Top with chopped parsley and serve hot.

Notes – You may use your preferred vegetables and seasonings. There is no need to thaw frozen potatoes. Though I defrosted mine and it still tasted great!


This recipe is a hit with my kids. The natural sweetness of the veggies blend perfectly with the creamy cheese. I love it when I don’t have to force them to eat vegetables. This dish is a winner in terms of taste and in nutrients.


A medium potato with skin-on (148 g) is an excellent source of vitamin C and a good source of potassium and vitamin B6. It also has complex carbohydrates for energy. These are essential nutrients that my growing boys need.



For more information on U.S. potato products, you can check Potatoes USA-Philippines’ Website, Facebook, and Instagram.


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