Peter's Leeky Potatoes

This potato casserole keeps things beautifully simple. Sliced potatoes, leeks, and cottage cheese get layered in a baking dish and baked until the top is browned and the potatoes are knife-tender all the way through.

Cottage cheese is the clever substitute for the usual heavy cream or bechamel. As it bakes, the curds melt and break down between the potato layers, creating pockets of creamy, slightly tangy richness without all the fat of a traditional gratin. The leeks soften into sweet, silky ribbons that meld with the cheese and make every layer taste like more than the sum of its parts.

Finishing with a plain potato layer on top lets those slices crisp and brown in the dry oven heat, giving you a golden crust over the creamy interior. The paprika dusted on top isn’t just for looks. It toasts in the oven and adds a subtle smoky warmth.

Pro Tips

• Slice the potatoes uniformly thin, about ⅛ inch thick. Uneven slices mean some will be raw while others are overdone.
• Wash the leeks thoroughly after slicing. Grit hides between the layers and nothing ruins a dish faster than sandy leeks.
• Test doneness by piercing through the center with a skewer. If it slides through with no resistance, the casserole is ready.

Variations

• Swap cottage cheese for ricotta for a smoother, less tangy filling.
• Add a layer of grated gruyere or cheddar on top before the final potato layer for a cheesy crust.
• Toss fresh thyme leaves between the layers for an herbal note that pairs naturally with leeks.