Angel's Creamy Potato and Leek Bake

“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).

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