Sunday, October 21, 2012

Potato Leek and Carrot Casserole

I don't even know how to properly describe this casserole. I made it tonight to use up some leeks that Daniel had requested for the new diet that he is attempting. I've never eaten, nor have I ever cooked with them so I honestly made this dish praying the entire time that what I had concocted in my head, would actually produce an edible dish that we would all enjoy. I was already pushing it by adding potatoes and we all know, Daniel doesn't eat potatoes.

Well, two helpings later he proclaimed that they were really good and I'll admit to have 2 1/2 helpings. They are awesome and both girls loved them. We've got plans on buying a concession trailer here within the next year or so so cook and sell lunch and dinner items out of and he said tonight that this will be going on the menu with our pulled pork dinner.

These were creamy and cheesy which were right up my alley. I highly suggest trying them out at your Thanksgiving dinner this year.

Potato, Leek, and Carrot Casserole

1 tbsp. extra virgin olive oil
2 tbsp. butter
2 medium carrots, peeled and diced
3 large potatoes, washed and cubed
3 garlic cloves, finely chopped
1 tbsp. black pepper
1 1/2 tbsp. salt
2 leeks, clean, halved, and sliced
1/2 cup sour cream
4 oz. whipped cream cheese
1/2 cup milk
1 cup shredded cheese
Black pepper, salt, and garlic powder

1.) Preheat oven to 350 degrees Fahrenheit. In a colander add sliced leeks and submerge in a large bowl of cold water. Toss lightly with your hands to allow the dirt to fall to the bottom of the bowl. Remove colander from bowl of water and allow it to drain.

2.) In a large saute pan add olive oil and 1 tbsp. butter. Add carrots and garlic cloves to saute pan and cook for two to three minutes. Add cubed potatoes and season with black pepper and salt. Add an additional 1 tbsp. of butter and cook for roughly ten minutes or until potatoes have a golden brown texture and have started to soften in the middle. Lastly add leeks and toss gently with the rest of the vegetable mixture. Turn off heat.

3.) In a microwave safe dish, melt cream cheese for 20 seconds. Add sour cream to cream cheese and milk then generously season with salt, pepper, and garlic powder. Add to potato mixture and evenly coat. Add to oven safe dish that has been sprayed with non-stick spray and top with shredded cheese.

4.) Bake uncovered for twenty to twenty-five minutes until top is golden and sides are bubbly.

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