The potato and leek casserole is one of those dishes that pleases everyone: comforting, flavorful and with that irresistible golden crust on top. A baked little gratin that holds all the warmth of home cooking, perfect both as a main course and as a hearty side dish.
The sweetness of the leeks pairs well with the creaminess of the potatoes, while diced pancetta adds a savory, tempting note. The final touch? A generous sprinkle of grated Grana Padano and breadcrumbs that turn into a crunchy, delicious gratin in the oven.
The preparation is very simple: everyday ingredients, a few steps and a result that wins you over from the first bite!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 3 Servings
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 255.56 (Kcal)
- Carbohydrates 34.93 (g) of which sugars 3.95 (g)
- Proteins 10.69 (g)
- Fat 8.71 (g) of which saturated 3.29 (g)of which unsaturated 4.80 (g)
- Fibers 4.16 (g)
- Sodium 405.68 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz potatoes
- 7 oz leeks
- 1 egg (large)
- 2 oz pancetta
- 1 tablespoon grated Grana Padano
- breadcrumbs
- butter (for the dish)
- extra virgin olive oil
- salt
- herbs (to taste)
Tools
- Baking dish
- Frying pan
- Pot
- Colander
- Bowl
Preparation
Wash and peel the potatoes, cut them into chunks and boil them in salted water for about 10 minutes.
Drain them, transfer to a bowl and mash with a fork (or a potato ricer).
Wash the leeks, slice them and put them in a frying pan with a drizzle of oil, a pinch of salt and a splash of water (1).
Cook over medium heat until they are soft.
Add the leeks to the potatoes, add the pancetta cut into small cubes and the Grana Padano (2). Mix, then add the egg, herbs to taste and about one tablespoon of breadcrumbs.
Grease a baking dish with butter and sprinkle it with breadcrumbs. Place the mixture inside, leveling it or leaving it a bit rustic as I did.
Drizzle the surface with a little oil and sprinkle with more breadcrumbs (3).
Place the dish in a convection oven at 374°F and bake until golden for about 25 minutes.
When done, remove from the oven and let it cool for a few minutes.
The potato and leek casserole is ready, soft and flavorful. If desired, garnish with slices of leek or spring onion.
Tips and notes
You can boil the potatoes whole with the skin on, or cook them in a steamer or in the microwave.
You can also make the casserole in small individual cocottes.
FAQ (Questions and Answers)
Can I omit the pancetta?
Sure, you can omit it or replace it with another cured meat (speck, cooked ham or salami).
Can I prepare the casserole in advance?
Yes, you can prepare it a few hours in advance and then reheat it in the oven.
