Roasted Garlic & Leek Bread Casserole

Roasted Garlic & Leek Bread Casserole

3 Reviews
From: EatingWell Magazine September/October 2013

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.

Ingredients 6 servings

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  • 1 large head garlic
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cups water plus 2 tablespoons, divided
  • 8 slices stale bread, crusts removed (see Tips)
  • 4 cups halved and thinly sliced leeks (about 2 large leeks; see Tips), white and light green parts only
  • 1/2 teaspoon kosher or sea salt, divided
  • 1 cup shredded raclette or Gruyère cheese
  • 1 tablespoon chopped fresh thyme
  • 1/4 teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Preheat oven to 375 °F.
  2. Remove the outer skin from the garlic and place the head in a small baking dish. Drizzle with 1/2 teaspoon oil. Add 1/4 inch water to the dish. Roast, uncovered, until tender but still firm, about 30 minutes. Let cool slightly, then peel the cloves. Thinly slice and set aside.
  3. Meanwhile, bring 3 cups water to a boil. Place bread in a shallow heatproof dish large enough to hold it in a single layer. Pour in enough water to nearly submerge it. Let stand until the bread is saturated, 3 to 5 minutes. Transfer the bread to a colander in batches and gently press out the liquid. The bread should be somewhat moist, but not dripping. Tear it into irregular pieces. Transfer to a large bowl.
  4. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium heat until shimmering. Add leeks, 2 tablespoons water and 1/4 teaspoon salt, partially cover and cook, stirring occasionally, until the leeks are tender but still bright green, 5 to 7 minutes.
  5. Add the leeks to the bowl of bread along with the sliced garlic, 1 1/2 tablespoons oil, cheese, thyme, pepper and the remaining 1/4 teaspoon salt; gently combine with your hands or a spoon. Spread the mixture into a shallow baking dish large enough to hold it in a 1-inch layer, such as a 9-by-13-inch pan. Drizzle with the remaining 1 teaspoon oil.
  6. Bake until crisp and golden in spots, about 30 minutes. Serve warm.
  • To stale bread naturally, store at room temperature in a paper (not plastic) bag for 2 to 5 days. If you don't want to wait, bake sliced or cubed bread on a large baking sheet at 250°F until crisped and dry, 15 to 20 minutes. One 1-pound loaf (12 to 14 slices) yields 8 to 10 cups 1-inch pieces.
  • To clean leeks, trim off green tops and white roots and split lengthwise. Place in plenty of water and swish around to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition information

  • Serving size: about 3/4 cup
  • Per serving: 277 calories; 14 g fat(5 g sat); 4 g fiber; 26 g carbohydrates; 11 g protein; 56 mcg folate; 20 mg cholesterol; 4 g sugars; 2 g added sugars; 1181 IU vitamin A; 9 mg vitamin C; 293 mg calcium; 2 mg iron; 410 mg sodium; 242 mg potassium
  • Nutrition Bonus: Calcium (28% daily value), Vitamin A (24% dv), Vitamin C (16% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 1/2 vegetable, 1 high fat meat, 1 1/2 fat

Reviews 3

September 14, 2016
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By: Kim
I absolutely love this recipe. I have made it several times and it always comes out perfect. It is never soggy.
January 26, 2014
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By: EatingWell User
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. Pros: simple ingredients, easy to substitute or add ingredients, easy to make
October 26, 2013
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By: EatingWell User
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. Cons: Wasted ingredients cooking this