Tomato Leek and Potato Bake

Indulge in layers of comfort with this rich and savory Tomato Leek and Potato Bake, a stunning dish that combines creamy textures with vibrant flavors. Thinly sliced Russet potatoes are nestled between tender sautéed leeks, juicy tomatoes, and a luscious thyme-infused cream sauce, delivering a perfectly balanced bite in every forkful. Topped with a golden, bubbling blend of Parmesan and mozzarella, this hearty casserole is as visually appealing as it is delicious. Perfect as a main course or a standout side dish, this recipe is ideal for cozy family dinners or impressing guests at your next gathering. Ready in just over an hour, it’s the ultimate combination of approachable and elegant comfort food you’ll want to make again and again.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 2 large Leeks
• 4 medium Tomatoes
• 3 Garlic cloves
• 2 tablespoons Olive oil
• 1.5 cups Heavy cream
• 0.5 cups Milk
• 0.75 cups Parmesan cheese, grated
• 1 cups Mozzarella cheese, shredded
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Butter

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.

Step 2

Peel the potatoes and slice them thinly into rounds, about 1/8 inch thick. Set aside in a bowl of cold water to prevent browning.

Step 3

Trim and clean the leeks thoroughly, removing any dirt. Slice them thinly into rounds.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and cook them for 5-7 minutes, stirring occasionally, until they are softened and lightly golden. Add minced garlic and cook for another minute. Remove from heat and set aside.

Step 5

Slice the tomatoes into thin rounds, about 1/4 inch thick, and set aside.

Step 6

In a medium saucepan, combine heavy cream, milk, salt, black pepper, and thyme leaves. Heat over low to medium heat, stirring occasionally, until it’s warm but not boiling. Remove from heat.

Step 7

Drain the potatoes and pat them dry with a clean kitchen towel.

Step 8

Arrange one-third of the potato slices in an even layer in the prepared baking dish. Top the potatoes with half of the cooked leeks and one-third of the tomato slices. Sprinkle a small handful of Parmesan cheese over the layer.

Step 9

Repeat with another layer of potatoes, the remaining leeks, and another third of the tomato slices. Sprinkle another small handful of Parmesan cheese.

Step 10

Finish with the final layer of potatoes and the remaining tomato slices. Pour the warm cream mixture evenly over the vegetables, allowing it to seep through the layers.

Step 11

Cover tightly with aluminum foil and bake for 40 minutes in the preheated oven.

Step 12

After 40 minutes, remove the foil and sprinkle the shredded mozzarella and the remaining Parmesan cheese evenly on top.

Step 13

Return the dish to the oven and bake uncovered for an additional 15-20 minutes, or until the top is bubbling and golden brown.

Step 14

Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with additional thyme leaves if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	2196.7 grams (2196.7g)

Amount per serving	% Daily Value*
Calories	3169

Total Fat 206.70g	265%
Saturated Fat 110.50g	553%
Polyunsaturated Fat 3.50g
Cholesterol 552mg	184%
Sodium 4503mg	196%
Total Carbohydrate 228.10g	83%
Dietary Fiber 23.90g	85%
Total Sugars 40.80g
Protein 81.30g	163%

Vitamin D 56IU	280%
Calcium 1977mg	152%
Iron 18mg	98%
Potassium 5921mg	126%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 10.5%

Carbs: 29.5%