Scalloped Potatoes

• white parts of 2 leeks, sliced
• 1 onion, thinly sliced
• 2 Tbsp. butter
• 4 large potatoes
• 1 bay leaf
• pepper
• chicken stock or consomme

1. Saute the leeks and onion in the butter until they are soft and golden, but not brown.
2. Slice the potatoes thinly and arrange a third of the slices in a buttered baking dish.
3. Spread half of the sauteed vegetables over them.
4. Put in another third of the potatoes, then the rest of the vegetables and bay leaf and finish with the rest of the potatoes.
5. (Sprinkle a little pepper between layers, but no salt).
6. Fill the dish just to the level of the top layer of potatoes with
7. chicken stock or consomme; dot generously with butter and bake in a very slow oven for 1 1/4 to 1 1/2 hours, or until the potatoes are done, the liquid is absorbed and the top is delicately browned.
8. Serves 4.

leeks, onion, butter, potatoes, bay leaf, pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170687 (may not work)