I picked this recipe because it called for a lot of leeks. I didn’t specifically weigh my leeks to see if I put the recommend amount. I think I had 8 or 9 leeks and used them all. Leeks have been challenging for me this year for some reason! Also I was able to use CSA potatoes and onion, which we also have in abundance right now! I definitely think something was lacking in this dish. It needed more flavor and some seasonings for sure! I skipped the ham topping because it just didn’t make sense to me! Also it said soy sauce to taste, and honestly the soy sauce part seemed weird, so I just put a little splash of it in there. I used an entire serrano chile, but only tasted a tiny bit of heat in one bite (we love spicy food though). This recipe makes a lot, so we will be eating this for quite a few lunches in the days to come.
Dutch Leek Casserole from allrecipes.com
- 2 pounds potatoes, peeled and chopped
- 1/4 cup milk
- 2 pounds leeks, chopped
- 1 pound ground beef
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon finely chopped green chile peppers
- soy sauce to taste
- 1 (8 ounce) package shredded Cheddar cheese
- 6 ounces cooked ham, cut into thin strips
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil, and cook potatoes until tender but firm, about 15 minutes. Drain potatoes, and transfer to a medium bowl. Mash together with milk.
- Place leeks in a medium saucepan with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Drain, and set aside.
- In a medium skillet over medium heat, cook and stir the ground beef until evenly brown. Mix in the onion, red bell pepper, and green bell pepper. Season with green chile peppers and soy sauce. Continue to cook and stir until vegetables are tender.
- In a medium baking dish, mix mashed potatoes, leeks, and ground beef mixture. Sprinkle with Cheddar cheese, and top with ham.
- Bake 25 minutes in the preheated oven, until bubbly and lightly browned.