Pheasant, Potato, and Leek Casserole
This is an easy, hearty winter dish, one that’s tasty with any white meat birds you might have in the fridge. Pheasant is my favorite, but this casserole will also go well with partridge, quail, or ruffed grouse. If you’re one to serve wild game during the holidays, make this casserole in the days...
Ingredients
- 1 ccooked pheasant meat
diced
- 2 tbsp.butter
separated
- 3leeks
- 2 lbs.yukon gold potatoes
plus extra
- 1 tsp.kosher salt
plus extra
- to tastefreshly cracked pepper
- ½ cgrated mild cheddar cheese
- 1 cgrated gruyere cheese
plus extra
- 2 clovesgarlic
minced
- 1 sprigthyme
- 1bay leaf
- 1 ¼ cheavy cream
- ¼ tsp.ground nutmeg
Directions
- 1
Trim leeks by cutting off the green tops and root ends. Slice the white/light green parts in half lengthwise and rinse between the layers to remove dirt and sand. Then, thinly slice the leeks. In a pan with a lid, melt a tablespoon of butter. Add sliced leeks and a pinch of salt. Cook on low, covered, for 10 minutes, stirring occasionally. When leeks become soft, turn off heat, and set aside.
- 2
Peel potatoes and cut into ⅛-inch slices with a mandolin (or knife). In a large bowl, toss potato slices with a teaspoon of kosher salt and freshly cracked pepper. Grease a 2-quart gratin or casserole dish.
- 3
Layer about a third of the sliced potato in the bottom of the dish, overlapping them. Then distribute a third of the cooked leek, half of the pheasant meat, half of the grated cheddar and a third of the grated gruyere. Then repeat with another third of the potato slices, third of the leek, third of the gruyere, and remaining pheasant and cheddar. Finally, top off the casserole with remaining potato, leek, and gruyere cheese. Grate more gruyere and prepare more potato if needed. Place the casserole onto a rimmed cookie sheet and set aside.
- 4
Preheat oven to 350°F. In the pan where you cooked the leeks, melt a pat of butter with minced garlic, thyme, and bay leaf, and stir for 30 seconds over medium-low. Then add heavy cream and ground nutmeg, and simmer for 5 minutes, stirring often. Pour the cream mixture over the potato layers. Cover the casserole with foil and bake for 1 hour and 15 minutes or until the potatoes become tender. Then remove the foil and bake longer until golden on top, about 20 minutes. Allow casserole to cool for about 10 minutes before serving.
About this Recipe
A Hearty Winter Delight: Pheasant, Potato, and Leek Casserole
When the colder months arrive, there's nothing quite as satisfying as a warm, comforting Pheasant, Potato, and Leek Casserole. This dish is the epitome of rustic elegance, combining tender, savory pheasant with creamy, rich gratin potatoes and sweet, aromatic leeks. It's an ideal meal for a cozy family dinner or a delightful addition to your holiday spread, especially if you're keen to serve unique wild game recipes.
Our Pheasant Casserole takes advantage of the distinct flavor of pheasant, which pairs beautifully with the layers of thinly sliced Yukon Gold potatoes. These potatoes become incredibly tender and absorb all the rich flavors of heavy cream, garlic, thyme, and a hint of nutmeg. The leeks, gently sautéed in butter, add a delicate sweetness that perfectly complements the robust pheasant. With generous amounts of mild cheddar and sharp Gruyere cheese melted throughout and forming a golden crust, every spoonful is a symphony of textures and tastes.
While pheasant is our top choice for this recipe, making it a standout pheasant recipe, its versatility means you can easily substitute it with other white meat birds like partridge, quail, or ruffed grouse. This makes it a fantastic way to utilize any game you might have on hand. The combination of classic potato and leek casserole elements with the unique twist of pheasant truly elevates this dish from simple comfort food to a memorable culinary experience. Serve it alongside a crisp green salad or some crusty bread to soak up every last bit of creamy goodness.