Name: Julia Child Potato Leek Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 6 min
Ingredients: 2 pounds Russet potatoes, peeled and sliced thinly (see note 1); 2 leeks, trimmed, washed, and chopped; 1 garlic clove, cut in half; 4 tablespoons butter; 2 cups Gruyère or Cheddar cheese; 2 cups heavy cream; 2 teaspoons fresh thyme; Salt and pepper to taste

This easy and creamy Julia Child Potato Leek Casserole is a comforting dish perfect for any occasion. Made with simple, everyday ingredients like potatoes, leeks, and cheese, it’s quick to prepare and packs a rich, indulgent flavor. The golden, bubbly cheese on top makes every bite irresistible!

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Ingredients Needed

2 pounds Russet potatoes, peeled and sliced thinly (see note 1)
2 leeks, trimmed, washed, and chopped
1 garlic clove, cut in half
4 tablespoons butter
2 cups Gruyère or Cheddar cheese
2 cups heavy cream
2 teaspoons fresh thyme
Salt and pepper to taste

How To Make Potato Leek Casserole

Prepare the leeks: Trim and chop the leeks into small pieces. Place them in a bowl of water to remove any sand, then scoop them out with a slotted spoon and dry them on a paper towel.
Cook the leeks: Melt 2 tablespoons (30g) of butter in a skillet over medium heat. Add the leeks and sauté for about 10 minutes until they soften. Stir occasionally. Add the cream, salt, and pepper, and cook for another 3-4 minutes until the mixture thickens slightly. Set aside.
Prepare the potatoes: Using a mandolin or a sharp knife, slice the potatoes into 1/8-inch (3mm) rounds.
Prepare the casserole dish: Rub a 9-inch (23cm) round cast iron skillet or an 8×8-inch (20x20cm) square casserole dish with the garlic halves. Then smear 2 tablespoons (30g) of butter inside the dish.
Assemble the casserole: Arrange a layer of sliced potatoes at the bottom of the dish. Spread 1/3 of the leek-cream mixture over the potatoes, then sprinkle with salt, pepper, 1/2 cup (50g) of cheese, and 1/3 of the fresh thyme. Repeat this process two more times, finishing with the remaining cheese on top.
Bake: Cover the dish with foil and bake at 350°F (175°C) for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.

Recipe Tips

Slice potatoes evenly: Ensure the potatoes are sliced to the same thickness (1/8 inch) for even cooking.
Soak leeks well: Make sure to soak the leeks in water to remove any hidden sand and dirt.
Use fresh thyme: Fresh thyme enhances the flavor more than dried thyme in this dish.
Don’t skip the foil step: Covering the casserole with foil helps the potatoes cook properly and prevents the cheese from burning.
Let it rest before serving: Let the casserole cool for a few minutes before serving. This helps it set and makes it easier to cut into portions.

How To Store & Reheat Leftovers

Refrigerate: Store leftover potato leek casserole in an airtight container in the fridge for up to 3 days.
Freeze: You can freeze leftover potato leek casserole for up to 2 months. After freezing, let it thaw in the fridge overnight before reheating.
Reheating: Reheat leftover potato leek casserole in the oven at 350°F for 15-20 minutes, covered with foil, until hot.

Nutrition Fact

Serving Size: 1 serving (approximately 1 cup or 200g)

Calories: 225 kcal
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 30mg
Sodium: 200mg
Potassium: 500mg
Total Carbohydrate: 20g
Dietary Fiber: 2g
Sugars: 2g
Protein: 4g

More Julia Child Recipes:

Julia Child Potato Leek Casserole

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Side Dish Recipe Keys: J Julia Child Potato Leek Casserole

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesTotal time:1 hour 5 minutesServings: 6 minutesCalories:225 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 pounds Russet potatoes, peeled and sliced thinly (see note 1)
2 leeks, trimmed, washed, and chopped
1 garlic clove, cut in half
4 tablespoons butter
2 cups Gruyère or Cheddar cheese
2 cups heavy cream
2 teaspoons fresh thyme
Salt and pepper to taste

Instructions

Prepare the leeks: Trim and chop the leeks into small pieces. Place them in a bowl of water to remove any sand, then scoop them out with a slotted spoon and dry them on a paper towel.
Cook the leeks: Melt 2 tablespoons (30g) of butter in a skillet over medium heat. Add the leeks and sauté for about 10 minutes until they soften. Stir occasionally. Add the cream, salt, and pepper, and cook for another 3-4 minutes until the mixture thickens slightly. Set aside.
Prepare the potatoes: Using a mandolin or a sharp knife, slice the potatoes into 1/8-inch (3mm) rounds.
Prepare the casserole dish: Rub a 9-inch (23cm) round cast iron skillet or an 8×8-inch (20x20cm) square casserole dish with the garlic halves. Then smear 2 tablespoons (30g) of butter inside the dish.
Assemble the casserole: Arrange a layer of sliced potatoes at the bottom of the dish. Spread 1/3 of the leek-cream mixture over the potatoes, then sprinkle with salt, pepper, 1/2 cup (50g) of cheese, and 1/3 of the fresh thyme. Repeat this process two more times, finishing with the remaining cheese on top.
Bake: Cover the dish with foil and bake at 350°F (175°C) for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10 minutes, until the cheese is golden and bubbly.

Notes

Slice potatoes evenly: Ensure the potatoes are sliced to the same thickness (1/8 inch) for even cooking.
Soak leeks well: Make sure to soak the leeks in water to remove any hidden sand and dirt.
Use fresh thyme: Fresh thyme enhances the flavor more than dried thyme in this dish.
Don’t skip the foil step: Covering the casserole with foil helps the potatoes cook properly and prevents the cheese from burning.
Let it rest before serving: Let the casserole cool for a few minutes before serving. This helps it set and makes it easier to cut into portions.

Keywords:Julia Child Potato Leek Casserole