Creamy Potato, Leek, and Bean Casserole

Ingredients

• 3 large leeks, sliced into thin rounds or strips, soaked, rinsed, and drained *
• 1 bunch celery, finely sliced
• 2 cups dry cannellini beans or butter beans, soaked overnight then cooked **
• 16oz heavy whipping cream
• 3 tbsp extra virgin olive oil
• 1-2 tbsp butter (optional, depending on how rich you want it to be)
• salt, freshly ground black pepper, and crushed red pepper to taste
• 5 small to medium Yukon Gold potatoes, peeled and thinly sliced ***
• a sprinkle of salt
• a drizzle of extra virgin olive oil
• 1 cup panko breadcrumbs
• 1 tsp dried basil
• 2 tsp dried italian seasoning
• 1 tbsp dried minced onions
• 2 tsp nutritional yeast
• 1/4 tsp mustard powder
• 1/2 tsp salt
• 1 tbsp extra virgin olive oil
• 1 tbsp butter, melted
• 1 cup shredded cheese of choice ****