Easter Casserole
I love making Easter Casserole when I need something that feeds a crowd and doesn't keep me stuck in the kitchen all morning. It's loaded with tender asparagus, sweet peas, corn, and baby potatoes all covered in a creamy Gruyere and Parmesan sauce with fresh thyme. The top gets golden and crunchy with breadcrumbs and melted cheese while the inside stays rich and comforting. I make it for Easter Sunday, family gatherings, and church potlucks because everyone loves it and it pairs with everything. Leftovers keep in the fridge for up to 4 days.
Equipment
- Ceramic baking dish 9x13-inch
Ingredients
- 1 cup asparagus cooked and cut into bite-size pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound baby potatoes quartered
- 2 medium leeks white and light green parts only, thinly sliced and well washed
- 2 cloves garlic minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh parsley chopped
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook for 5 to 7 minutes, stirring occasionally, until soft. Add the garlic and cook for 1 minute more until fragrant.2 medium leeks, 4 tablespoons unsalted butter, 2 cloves garlic
- Sprinkle the flour over the leeks and garlic and stir for 1 minute. Gradually whisk in the milk and vegetable broth until smooth. Simmer for 5 to 7 minutes, stirring often, until the sauce thickens slightly. Stir in the heavy cream and simmer briefly.4 tablespoons all-purpose flour, 1 cup whole milk, 1 cup low-sodium vegetable broth, ½ cup heavy cream
- Stir in the asparagus, peas, corn, and potatoes. Season with salt and black pepper. Add half of the Gruyère cheese, half of the Parmesan cheese, and the chopped thyme. Mix well.1 cup asparagus, 1 cup frozen peas, 1 cup frozen corn, 1 pound baby potatoes, 1 cup Gruyère cheese, ½ cup Parmesan cheese, 2 tablespoons fresh thyme, Salt and black pepper
- Transfer the mixture to the prepared baking dish. In a small bowl, combine the breadcrumbs, remaining Gruyère cheese, remaining Parmesan cheese, and olive oil. Sprinkle evenly over the top.1 cup breadcrumbs, 2 tablespoons olive oil
- Bake for 25 to 30 minutes, or until the casserole is bubbling and the top is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh parsley.2 tablespoons fresh parsley
Notes
I've made this casserole dozens of times, so here are my best tips for perfect results.
Wash the leeks thoroughly: Cut them in half lengthwise and rinse under cold water to remove any dirt or sand trapped between the layers.
Use cold potatoes for even cooking: Quarter the baby potatoes while they're cold so they hold their shape better and cook evenly in the sauce.
Don't skip the resting time: Let the casserole sit for 5 to 10 minutes after baking so the sauce thickens and doesn't run all over the plate when you scoop it.
Make it ahead: Assemble the entire casserole up to 24 hours in advance, cover with foil, and refrigerate until you're ready to bake, so not only do you save time, but you also get to enjoy the best flavors.
Store properly: Once the casserole is completely cool, cover the dish tightly with plastic wrap, foil, or a silicone lid, or portion it out into an airtight container. Refrigerate for 3 to 4 days or freeze for up to 3 months, then thaw in the fridge overnight before reheating.
Crisp up leftover topping: Reheat leftovers in the microwave, in the oven, or under the broiler for 2 minutes to bring back the crunch on the breadcrumb crust.
Nutrition
Calories: 547kcalCarbohydrates: 49gProtein: 20gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 77mgSodium: 459mgPotassium: 730mgFiber: 6gSugar: 8gVitamin A: 1938IUVitamin C: 37mgCalcium: 472mgIron: 4mg
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