Rosemary-Pepper Potato and Leek Casserole
A rustic baked dish featuring creamy potatoes layered with savory leeks and fresh rosemary. This french-inspired one pot ready in about 80 minutes pairs medium russet potatoes, medium leeks, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium russet potatoes
- 2 medium leeks
- 1 cup heavy cream
- 2 tbsp fresh rosemary
- 2 cloves garlic
- 1 tsp black pepper
- 1/2 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. Thinly slice 4 medium russet potatoes (about 1.5 lbs total) and 2 medium leeks (white parts only, thinly sliced). Mince 2 garlic cloves and chop 2 tbsp fresh rosemary.
- Step 2: In a baking dish, layer half the potatoes, then half the leeks, followed by 1/2 tsp salt, 1 tsp black pepper, and 1/2 tbsp rosemary. Repeat layers with remaining potatoes, leeks, and herbs.
- Step 3: Pour 1 cup heavy cream evenly over the top, then sprinkle with remaining rosemary. Cover with foil and bake for 40 minutes, then remove foil and bake 20 minutes more until potatoes are golden and tender when pierced.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rosemary-Pepper Potato and Leek Casserole take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rosemary-Pepper Potato and Leek Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium russet potatoes from drying out.
Can I substitute ingredients in Rosemary-Pepper Potato and Leek Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rosemary-Pepper Potato and Leek Casserole for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rosemary-Pepper Potato and Leek Casserole?
French one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
