Potato leek casserole with minced meat, creamy mashed potatoes, curry spices and, of course, leeks. Fancy a cheesy leek and potato casserole? Then this is the one to try! It has been a favorite at our house for years.
Potato leek casserole au gratin
Why is this potato leek casserole so popular? Well, it is very easy to make, incredibly tasty and ideal to prepare. In the morning or the day before so you can pop it in the oven after a busy day. Ideal! It’s cheesy, creamy, comforting and has a slightly crisp, golden brown crust on top.
Easy potato leek casserole
You may have made this casserole many times before, but in a different way, or it may be completely new to you. Either way, I highly recommend that you try this version! It really is very easy to make. I like to make my own mashed potatoes because it’s very easy and very tasty, but of course you don’t have to. Store-bought mashed potatoes work just as well.
In the mood for more casseroles? Try my green been casserole, this tangy sauerkraut casserole or my Italian inspired chicken and pasta casserole!
Potato leek gratin with curry spices
This leek potato casserole is so delightful in its simplicity and perfect at this time of year, when the colder weather makes it’s entrance. You don’t need much and yet everyone loves it. Personally, I think the curry spices are indispensable, as it goes so well with the leeks and potatoes. I also use some aged grated cheese for a salty, tangy bite. You can also use cheddar cheese or even Gruyère cheese.
Ingredients
- 1000 gram potatoes
- 1 onion (chopped)
- 2 cloves garlic (finely chopped)
- 500 gram minced meat
- 2 tsp smoked paprika
- 3 tsp onion powder
- 3 leeks (in thin rings)
- 3 tbsp curry powder
- 200 gram crème fraîche (+ 2 tablespoons)
- 100 ml milk (+ extra)
- 1 tsp garlic powder
- 1 egg
- 2 tbsp fresh parsley (finely chopped)
- 75 gram grated cheese
- oil, chilli flakes, nutmeg, pepper, salt
Equipment
- Big pot
- Frying pan
- Potato masher
- Casserole dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 345 Fahrenheit top and bottom heat.
- Peel and slice the potatoes. Cook the potatoes in a big pot with water and plenty of salt for about 20 minutes, then drain.
- Put a little oil in a frying pan and sauté the onion and garlic.
- Add the mince and brown. Season with smoked paprika, 2 tsp onion powder, a pinch of chilli flakes and salt and pepper to taste.
- When the mince is almost done, add the leek. Fry gently over a low heat and season with the curry powder.
- Meanwhile, prepare the cream mixture. Mix the crème fraîche, milk, 1 tsp onion powder, garlic powder, egg, parsley and salt and pepper to taste.
- When the potatoes are done, mash them with a dash of milk, 2 generous tablespoons of crème fraîche, nutmeg and black pepper and salt to taste.
- Take a casserole dish and spread the mince mixture on the bottom. Pour the cream mixture on top and spread the mashed potatoes on top. Sprinkle the grated cheese on top and bake in the oven for 20-25 minutes. Enjoy your meal!
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