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Cheddar and Leek Potato Bake (URS: Potato Recipes)
Posted By Jessica Fisher On February 22, 2012 @ 7:23 pm In Recipes,Side Dishes,URS | 12 Comments
Potatoes and cheddar cheese partner with sauteed leeks for a rich and satisfying side dish or meatless entree.
We are big potato fans around here. French fries, potato salad, mashed potatoes. A certain 7-year old hasn’t quite made up his mind about potatoes, but the rest of us love them. I’m happy to eat potatoes and salad for a meal any day of the week.
Typically potatoes go on sale right about this time each year. In the last year, I’ve seen prices as low as $0.99/10 pound bag for conventional potatoes and $2.50/5 pound bag on organics. If I see those prices, likely I will stock up. Potatoes are freezer friendly in some instances; mashed and twice baked potatoes freeze and reheat beautifully — and save you a lot of time on serving night.
This potato dish was a very pleasant treat this week. I had some leftover mashed potatoes from dinner that I mixed with cheddar cheese, sauteed leeks, salt and pepper and a little milk. I stashed it in the fridge until about 30 minutes before baking, though, I’m pretty confident this would freeze well also.
The resulting potato bake was rich and flavorful, thanks to the leeks and cheddar cheese. And the cheddar crust on top made for a nice contrast with the creamy potato interior. It made a great side dish for my meat lovers and a tasty main dish for moi.
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 8
How do you like to serve your spuds?
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