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Categories:Viewed: 18 - Published at: 9 years ago
Ingredients
- 1/4 C or 1/2 stick butter 4 Cups slice leeks (white and pale green parts only) about 2 lbs.
- Salt & pepper
- 1 Tbls butter
- 2 Cups whipping cream
- 3 large garlic cloves minced
- 4 lbs of potatoes (I used Yukon Gold, but you could use russets),
- peeled and thinly sliced
- 2 Cups grated Gruyere cheese-about 8 oz.
Method
- Melt 1/4 cup butter in large skillet. Add leeks and stir to coat. Reduce heat to med-low. Cover and cook until leeks are tender, stirring occasionally, about 8 min. Uncover and cook until almost all liquid is absorbed, about 3 min. Season with salt and pepper. Rub 9x13x2 in baking dish(use glass or ceramic)with the 1 Tbls butter. Mix cream and garlic. Arrange half of potatoes in prepared dish. Season with salt and pepper. Cover with the leeks. Sprinkle with half of the cheese.
- Ladle half of the garlic/cream mixture over. Repeat layering with remaining potatoes, cheese and cream. Bake at 375 until potatoes are tender and top is deep golden brown.
- Approximately 1hr & 15 min (or so).
- Liquid will be absorbed. Let stand at room temp for 15 min before serving.
