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23) Creamy Leek & Gruyère Hashbrown Casserole

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 30 oz bag frozen shredded hashbrowns, thawed
  • 2 large leeks white and light green parts, thinly sliced (about 2 cups)
  • 3 tbsp butter
  • 2 cloves garlic minced
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup shredded Gruyère about 4 oz
  • 1/2 cup grated Parmesan
  • 2 eggs lightly beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 cup panko or crushed crackers for topping

Method
 

  1. Preheat oven to 375°F. Grease a 9x13-inch baking dish.
  2. Sauté leeks in butter over medium heat until soft, about 6–8 minutes. Add garlic and cook 30 seconds.
  3. Whisk milk, cream, eggs, salt, pepper, and thyme in a bowl.
  4. Toss thawed hashbrowns, cooked leeks, Gruyère, and Parmesan in a large bowl. Pour in milk mixture and stir gently.
  5. Spread mixture in the prepared dish. Sprinkle panko evenly on top.
  6. Bake 40–45 minutes until set and golden. Let rest 10 minutes before serving.