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Roasted Garlic & Leek Bread Casserole

September/October 2013

Your rating: None Average: 3.6 (11 votes)

This stuffing-like vegetable-and-bread casserole recipe is inspired by the vegetable tians of Provence. The soaked stale bread binds leeks, nutty raclette cheese, abundant roasted garlic and thyme. Serve with roast chicken and a green salad to make a swoon-worthy meal.


Roasted Garlic & Leek Bread Casserole  Recipe

2 Reviews for Roasted Garlic & Leek Bread Casserole

01/26/2014
Anonymous
Interesting, unique dinner

This is a very flexible dish. I add shredded apple and sauteed onions and use cheddar for the cheese. You could change the herbs too. I thoroughly dry the bread cubes in the oven and have never had it turn out soggy. My family really enjoys it.

simple ingredients, easy to substitute or add ingredients, easy to make
Comments
10/26/2013
Anonymous
Soggy, soggy, soggy and inedible

I was so disappointed as this recipe sounded terrific but was in edible. The directions for soaking the bread made the bread completely soggy. Submerging it into hot water and the. Trying to wrong out the water just left mush. I tried to bake it anyway and left it in for even longer but it never got dry and was a super soggy mess. Wasted expensive leeks, cheese and the other ingredients.

Comments (2)

No comments

Anonymous wrote 27 weeks 4 days ago

I use homemade whole wheat

I use homemade whole wheat and oat bread and make about 1 inch cubes. I toast them in the oven until the cubes are quite dry. For my bread it usually takes longer to make it "stale" in the oven than the recipe recommends. I also don't soak it quite as long as the recipe says. I keep an eye on it as it soaks to make sure it doesn't get too soggy. With those tweaks it's a very good recipe.

Anonymous wrote 30 weeks 5 days ago

I had the same experience as

I had the same experience as 'anonymous' above. I used white bread but I did manage to have an edible casserole by doing the same - leaving it in the oven for an extra 15 minutes and turning up the temperature to 350°.
I found the recipe a little vague, i.e. :
- How thin is "thin"? (leek slices)
- What kind of bread was used?

I did like the flavor. I think my using the white bread was the mistake. I'll try it again using a whole grain bread with thickes slices and maybe use a mister to moisten the bread before tearing it.

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