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When it comes to comfort food, few dishes evoke the warmth and satisfaction of a cheesy leek and potato roast. This delightful dish combines the earthiness of potatoes with the subtle sweetness of leeks, all enveloped in a rich, creamy cheese sauce. It’s a fulfilling meal that can be enjoyed on chilly evenings or served as a hearty side at gatherings.

Cheesy Leek and Potato Roast

Looking for a comforting dish to warm your soul? This Cheesy Leek and Potato Roast is a must-try! Creamy, indulgent, and bursting with flavor, it combines the earthy goodness of potatoes and the sweet notes of leeks, all topped with a golden, crispy cheese layer. Perfect for cozy family dinners or as a hearty side at summer BBQs. Ready in just over an hour, its the ultimate easy weeknight dinner. Try it tonight and enjoy every delicious bite!
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Ingredients
  

4 medium potatoes, peeled and sliced thinly

2 large leeks, cleaned and sliced

2 tablespoons olive oil

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 cup grated cheddar cheese

1/2 cup grated Gruyère cheese

1 cup heavy cream

1/4 cup fresh parsley, chopped (for garnish)

Optional: red pepper flakes for a hint of spice

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Vegetables: In a large mixing bowl, toss the sliced potatoes and leeks together with olive oil, sea salt, black pepper, and garlic powder until they are well coated.

      Layer the Ingredients: In a greased 9x13-inch baking dish, layer half of the potato and leek mixture evenly across the bottom. Sprinkle half of the cheddar and Gruyère cheeses on top.

        Add More Layers: Add the remaining potato and leek mixture on top and layer it with the remaining cheese.

          Pour the Cream: In a separate bowl, pour the heavy cream over the layered ingredients, ensuring it seeps through the potatoes and leeks to keep everything moist.

            Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25-30 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

              Broil (Optional): For an extra cheesy crust, switch on the broiler for the last 2-3 minutes, keeping a close eye to prevent burning.

                Garnish and Serve: Remove from the oven and let it cool for 5-10 minutes. Garnish with fresh parsley and red pepper flakes if desired, then slice and serve warm.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6