Angel's Creamy Potato and Leek Bake

Total Time
Prep 15 mins
Cook 40 mins

Really rich, my daughter's favorite potato bake. I've thought about using "lite" cream for this, but hey, the longest I've ever stayed on a diet was 3 hours. However, in a pinch, I once subbed evaporated milk (Pet Cream in Yatese) for the cream; was pretty good.

Ingredients Nutrition

  • 4 -5 medium potatoes, scrubbed and thinly sliced
  • 1 large leek, thoroughly cleaned and sliced
  • 6 -8 ounces cream
  • 1 teaspoon olive oil
  • salt and pepper


  1. Pre heat oven to 350.
  2. Heat oil in pan over med-low, when hot add leeks and saute, stirring often until just beginning to brown. Remove from heat.
  3. Spray or butter a shallow, fairly large (9x13 is good) ovenproof dish.
  4. Roughly divide potatoes into three stacks keeping the nicely shaped largest ones for the top layer.
  5. Layer 1/3 potatoes, add salt and pepper to taste, top with half of the leeks, repeat this step and layer last of potatoes on top, overlapping and looking good.
  6. Pour cream over.
  7. Bake covered for 25-30 minutes.
  8. Remove cover, raise heat to 425, bake uncovered for further 10-12 minuted (top should be golden).


Most Helpful

This was pretty quick and easy to do and looked lovely coming out of the oven all golden as I had sprinkled a little mozzarella on top. I did not use cream but tried the evap milk and it was successful but next time I will throw caution to the wind and try using the cream or lite cream - thanks to omeomy #2 for something yummy.

katew July 19, 2007

OMG! I love potatoes but the added leek and cream was to die for. I made this with Jen's Hawaiian pork chops and it made the meal complete. I also added garlic just cause I love the stuff to much to leave it out of anything. Thank you for a wonderful potato dish. This will be made again.

Auntie Jan May 10, 2007

Simple and full of flavor! I cooked this a little longer to make sure the potatoes were cooked all through. Great side dish! Thank you Mandy.

Sharon123 May 07, 2007

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