Leek and potato are a classic combination. In the recipe below, they aren't in traditional soup form, but in a chunky, comforting casserole you'll love. It's a perfect side dish to go with roasted meats like beef, lamb, or ham.
Leeks are a member of the allium family—like onions and garlic—but they're much milder and sweeter, a real treat to eat. That said, if you don't clean your leeks properly, you'll be in for an unpleasant, sandy texture. Whenever you're preparing leeks, you'll want to cut off the dark green ends and then slice them lengthwise into four pieces, leaving the root attached. You can then rinse between all of the layers, removing any grit and sand, before chopping and using.