Another addition to my 12 Recipes of Christmas, and today’s recipe is….. Leek and Potato Bake. A rich offering of melt in your mouth cheesy potatoes baked with leek and heavy cream. Then topped with salt and pepper, and finally a touch of nutmeg. Yum, right?
What do you do when you’re family is tired of traditional potato recipes for their holiday dinner?
You mix it up – literally.
All you need to do to create your very own leek and potato bake is to layer the ingredients and bake in a preheated oven at 450. That’s it!
This dish will not overwhelm you if you have a varied menu that needs a lot of attention. Just follow the recipe but hold off on popping it in the oven. You can cook it once you’ve completed your more labor intensive dishes, and your leek and potato bake will be piping hot when you serve it.
If you’re an avid reader of my blog, you will know that I convert traditional family style dishes into single servings. I used 7″ cast iron skillets to create individual servings. You will need four 7″ cast iron skillets if you would like to do the same. If you would rather not, then a 12″ cast iron skillet is what you need. Alternatively, you could use an overproof dish of a similar size.
Leek and Potato Bake is an awesome shareable dish, and a great idea if you want to change up your offering of potatoes.
When I was testing this recipe, it was clear to me that this one was a winner. After fanning the thing to get rid of the heat and steam gushing from the skillet, I went in with my fork and was delighted at the taste, and you will be too.