Decadent Scalloped Potatoes With Leeks & Cream
- 1/4 c. unsalted butter
- 4 c. sliced leeks (white and pale green parts)
- Salt & Pepper
- 1 T. butter
- 2 c. Whipping cream
- 3 lg. cloves of garlic, minced
- 4lbs. Russet potatoes
- 2 c. grated white cheddar or gruyere cheese (8 oz.)
- 1/3 - 1/2 c. fresh grated parmesan
- Melt 1/4 c. butter in heavy large skillet over med. high heat. Add leeks & stir to coat. Reduce heat to med. low. Cover & cook until leeks are tender, stirring occasionally, about 8 mins. Uncover & cook until liquid is almost all absorbed, about 3 mins. Season with salt & pepper.
- Preheat oven to 375 degrees. Rub 9x13 pan with 1 T. butter. Mix cream & garlic in a small bowl. Arrange layer of potatoes in dish. Season with salt & pepper. Cover with leeks. Sprinkle with 1/2 of white cheese. Ladle 1/2 of cream over. Repeat layering with postatoes, cheese & cream. Sprinkle with parmesan. Can be made 6 hours ahead. Cover & refrigerate. Let stand 1 hour before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hour & 15 mins. Let stand 15 mins. before serving.
unsalted butter, leeks, salt, butter, whipping cream, cloves of garlic, potatoes, grated white cheddar, parmesan
Taken from www.epicurious.com/recipes/member/views/decadent-scalloped-potatoes-with-leeks-cream-50120440 (may not work)