Description
A comforting dish of crispy roasted potatoes layered over creamy, tender leeks, infused with garlic and herbs for a rich yet balanced flavor.
Ingredients
Scale
- 4 medium potatoes, cut into wedges
- 3 large leeks, sliced
- 2 tablespoons butter
- 1 cup heavy cream
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh herbs, chopped
Instructions
- Preheat your oven to 400°F.
- Toss the potato wedges with olive oil, salt, and black pepper until evenly coated.
- Spread the potatoes on a baking tray in a single layer.
- Roast the potatoes for about 30 minutes until golden and crispy.
- Meanwhile, melt butter in a large pan over medium heat.
- Add minced garlic and cook until fragrant.
- Add sliced leeks and cook until soft and tender.
- Pour in the heavy cream and let it simmer gently until thick and creamy.
- Adjust seasoning with salt and pepper if needed.
- Spoon the creamy leeks onto a serving plate and top with roasted potatoes.
- Finish with chopped fresh herbs and serve warm.
Notes
- Clean leeks thoroughly to remove any grit before cooking.
- Do not overcrowd the baking tray to ensure crispy potatoes.
- Simmer cream gently to avoid curdling.
- Reheat leftovers in the oven to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg
Keywords: leek and potatoes, creamy leeks, roasted potatoes, comfort food, easy vegetable dish