This colorful, creamy potato casserole can be made more sophisticated by using peeled potatoes and herbed goat cheese.

SLIND
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.

  • Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.

  • Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.

Nutrition Facts

627.3 calories; 27.4 g protein; 61.6 g carbohydrates; 71.6 mg cholesterol; 753.8 mg sodium. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/13/2009
Despite the review that RotorTrash left (and yes my taste buds are perfectly refined so thank you for that) I used cheddar. The chance that a family of five on a budget will have goat cheese is slim to none. It was very very good and my kids loved it. RotorTrash I hope to someday use goat cheese but in the meantime my very refined taste buds loved the cheddar. Read More
(32)

Most helpful critical review

Rating: 3 stars
01/10/2006
I also substituted cheddar for the goat cheese and I found the flavor to be a little bland although I think a little salt might have done the trick. This was an easy recipe and I will try it again adding some salt and possibly more milk. Read More
(1)
42 Ratings
  • 5 star values: 19
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/13/2009
Despite the review that RotorTrash left (and yes my taste buds are perfectly refined so thank you for that) I used cheddar. The chance that a family of five on a budget will have goat cheese is slim to none. It was very very good and my kids loved it. RotorTrash I hope to someday use goat cheese but in the meantime my very refined taste buds loved the cheddar. Read More
(32)
Rating: 4 stars
08/03/2010
Who knew cheese perference was such a controversial issue especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent and from fresh to aged the recipe as written leaves a lot a wiggle room. Like saying use a half a cup of cow cheese. And in this recipe that's okay because it's hard to mix potatoes cheese and smoked pork without coming up with something that tastes wonderful. I made it with asiago new potatoes and pancetta because that's what I had on hand. Using maple bacon and sharp cheddar would make it love letter to Vermont. Someone mentioned using feta I think which would make it more delicate and I'd probably pair that with Canadian bacon. Onions or scallions can be substituted for leeks. Oregon Golds for a softer texture Reds for a firmer one. And that's what I like about this recipe. It's all good. Read More
(28)
Rating: 5 stars
10/14/2005
This is a great recipe! I substitued cheddar for the goat cheese and it still turned out wonderful. I will make this one over and over again! Made this again 10/14/2005 with the correct ingredients and I think I prefer the cheddar I used last time over the goat cheese. I bet blue cheese would be yummy too. Used a bag of baby tri-color potatoes (purple red and yellow) from Trader Joe's. To the reviewer wondering what size of potatoes to use I used potatoes that were probably 4-5 inches long the last time I made this and it seemed to work well. Read More
(19)
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Rating: 5 stars
11/18/2008
I dont know why anyone would choose to use cheddar in this recipe over goat cheese. The cheddar would take away numerous levels of depth from the amazing flavor combinations in this beautiful gratin. If your taste buds aren't refined enough for goat cheese or you dont have it on hand dont waste your time. This is one of the best recipes I have found on this site My ONLY complaint is that it doesnt make nearly enough. I am bringing this to Thanksgiving dinner this year it is sure to be a hit. Read More
(16)
Rating: 5 stars
06/03/2009
I found this recipe and was intrigued. I decided to make this with ingredients I had on hand: Idaho rather than purple potatoes Feta rather than Goat Cheese and Green Onion rather than leaks. I felt these were minor modifications and am pleased to report that this lived up to its name...it is indeed FABULOUS. I was concerned about the lack of herbs and seasonings but it was perfect as written. I did top with fresh chives from my garden so that I could take a "pretty" picture. Thanks for this recipe as it is a keeper. Read More
(15)
Rating: 5 stars
10/22/2007
I made the recipe exactly as written. Loved it!! Got mad reviews from my finicky friends. I really loved the flavor of the goat cheese. Would never think of using anything else. Read More
(12)
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Rating: 5 stars
01/18/2011
This is so yummy! I didn't have bacon or goat cheese so I substituted canadian bacon slices and mozzarella. Even so the flavors are wonderful. I can't wait to make this again. Read More
(10)
Rating: 4 stars
01/16/2004
This potatoe dish was DELICIOUS!! A few minor comments - 1) This is not a difficult recipe but it does take a little preparation time. 2) I used regular Idaho potatoes and it worked fine. 3) This dish may be alittle rich for some people's taste so just decrease the cheese and bacon or increase the potatoes. Read More
(7)
Rating: 4 stars
01/20/2008
This was a great recipe but I made some modifications. First I didn't have any bacon so I left that out and sauteed 2 leeks and a shallot in a combo of butter and olive oil. Then I sliced a peeled apple very thinly and threw that in with the leeks and shallot. Next I used 6 purple potatoes sliced them really thin and coated them with flour. Then I threw them in with the leek/shallots/apples. I don't know if I used too much flour or what but the mixture was still very thick even after adding a half cup of milk I ended up using about a cup and a quarter of milk. Then I added cheddar cheese mixed it up really well put it in a casserole dish topped with breadcrumbs and baked at 400 for about 35 mins. MMMM Good! Thanks for the recipe Stacey! Read More
(5)
Rating: 3 stars
01/10/2006
I also substituted cheddar for the goat cheese and I found the flavor to be a little bland although I think a little salt might have done the trick. This was an easy recipe and I will try it again adding some salt and possibly more milk. Read More
(1)