• 1/4 cup unsalted butter
• 4 cups sliced leeks (white and pale green parts only) - about 2 lbs.
• Salt and pepper
• 1 Tbsp. butter
• 2 cups whipping cream
• 3 large minced garlic cloves
• 4 lbs. russet potatoes, peeled and thinly sliced
• 2 cups grated white Cheddar cheese or Gruyere cheese
• 1/3 cup freshly grated Parmesan cheese

Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add leeks and stir to coat. Reduce heat to medium-low. Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes. Season leeks with salt and pepper.

Preheat oven to 375 degrees F. Rub 9 x 13 x 2-inch baking dish with 1 Tbsp. butter. Mix cream and garlic in small bowl. Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheddar cheese. Ladle half of cream mixture over. Repeat layering with remaining potatoes, cheddar cheese, and cream mixture. Sprinkle with Parmesan. (This can be prepared up to six hours ahead and refrigerated. Let stand at room temperature one hour before baking.)

Bake until potatoes are tender and top is a deep golden brown, about 1 hour and 15 minutes. Let stand 15 minutes before serving.
Serves eight.

Recipe adapted from Bon Appetit

Copyright © 1997-2004 Suzanne Barrett and licensors. All rights reserved.