Creamy Leek and Red Bell Pepper Potato Bake

This creamy leek and red bell pepper potato bake combines traditional flavors with a modern twist. Tender new potatoes are layered with sautéed leeks and vibrant red bell peppers, then baked in a light cilantro-infused cream sauce. The dish is comforting, flavorful, and perfect for a family dinner or a cozy gathering.

Ingredients:

• 1 lb new potatoes, sliced
• 2 leeks, cleaned and sliced
• 1 red bell pepper, diced
• 1 onion, diced
• 1 cup heavy cream
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 cup grated cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
3. Add the sliced leeks and diced red bell pepper to the skillet, cooking until softened. Season with salt, pepper, garlic powder, and smoked paprika.
4. In a large mixing bowl, combine the heavy cream and chopped cilantro. Mix well.
5. In a greased baking dish, layer half of the sliced new potatoes, followed by half of the sautéed vegetable mixture. Pour half of the cream mixture over the top. Repeat the layers with the remaining ingredients.
6. If using, sprinkle grated cheese on top for a golden crust.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden brown.
8. Let cool slightly before serving. Enjoy warm!