This potato leek casserole includes minced meat, the perfect healthy dinner for carnivores. I just love leek! But my family doesn’t like it very much. In order for them to eat it, I always have to be inventive. This casserole includes the vegetable in a subtle enough manner for even my small son to eat it.
The picture has been taken before baking.
The recipe itself is quite straightforward, but it takes a while to prepare. Preparation time is around 30 minutes, and baking another 20-30 minutes.
Leek helps to keep blood sugar steady (amongst many other health benefits). One more reason to include it more regularly into your diet.
Ingredients for Potato Leek Casserole
- 2 lbs potatoes
- 1/2 cup sour cream
- 1/2 cup water
- 2 lbs leeks (you can use less if your family doesn’t like it very much)
- 1 lb ground beef
- 1 onion
- 8 oz shredded cheddar cheese
- 1 clove garlic (optional)
- salt and pepper
Preparation Time: 30 minutes
Baking Time: 20-30 minutes
This is what you do
Peel and chop potatoes. Cook them in a large pot of salted water until tender, about 15 minutes. (Cook them less time than you usually do, because they will go into the oven afterwards.)
Preheat oven to 350° F (175° C).
Cut off the dark green ends of the leeks (about one third of total length) and saute in a medium saucepan.
Add ground beef/minced meat, chopped onion and chopped garlic. Cook and stir until everything is well done. Season with salt and pepper to your liking.
In a medium-sized baking dish, put a layer of potatoes, then meat/leek mixture, then again potatoes.
Mix water and sour cream in a cup and pour over the baking dish to thoroughly soak the casserole.
Sprinkle with Cheddar cheese (don’t use too much though, because it makes the dish taste “heavy”).
Bake 20-30 minutes in the preheated oven, until the cheese is golden and just a bit brownish.
Time Savings Tip:
Make the double amount of all ingredients and fill two baking dishes.
Do NOT add water/sour cream mixture and Cheddar cheese to the second one. Cover with cling wrap and place into fridge.
Now you have a hands-free dinner for you family (or yourself) later during the week. You can store it for 2-3 days and serve when needed.Before serving you just need to add water/sour cream and cheese. Then put it into the oven.
