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Potato & Leeks Casserole

Judith Hannemann
  • 65 minutes
  • Serves 6 to 8

INGREDIENTS

2

lbs russet potatoes

3/4 cup

warm milk

2 tbsp

Parmesan cheese

1 tbsp

butter

2

leeks

3

slices crisp-cooked bacon, diced

2 tbsp

olive oil

salt & pepper

Crunchy topping:

1/4 cup

Panko bread crumbs

1 tbsp

melted butter