Creamy Potatoes and Leeks
Creamy leeks and potatoes with a crunchy crumb topping. This hearty and nutty casserole is cooked on your stovetop.
Prep Time 20 minutes mins
Cook Time 40 minutes mins
- 4 tbsp Butter-divided
- 1/2 cup Panko breadcrumbs
- 1 1/4 tsp Table salt-divided
- 2 lbs Leeks
- 1 1/2 lbs Potatoes-Yukon Gold
- 1 1/2 cups Chicken broth
- 1/4 cup White wine-dry
- 3/4 cup Heavy cream or almond milk
- 1/2 tsp Pepper
- 3/4 cup Gruyere cheese-shredded
- 2 tsp Fresh thyme-chopped
In a 12" non-stick skillet melt 2 tablespoons over medium heat. Add panko breadcrumbs and 1/2 teaspoon salt and cook, stirring until golden brown, about 5 minutes. Transfer to a plate and set aside. Wipe skillet clean with paper towels.
Melt remaining butter in wiped out skillet over medium heat. Add leeks, 1/4 teaspoon salt, cover and cook for 6 minutes, until softened, stir halfway through cooking.
Stir in potatoes, broth, wine and remaining 1/2 teaspoon salt. Spread into an even layer. Cover and bring to a vigorous simmer over medium low heat. Cook for 20-25 minutes until fork tender.
Stir in cream/almond milk and pepper and return to simmer. Continue cooking uncovered until spatula leaves a trail when dragged across skillet, about 4-6 minutes.
Sprinkle with thyme and panko topping. Serve.
Keyword casserole, creamy potatoes leeks, gruyere cheese, leeks, panko crumb topping, side dish, stovetop