Potatoes With Leeks And Gruyere |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This casserole can be made the day before and reheated, covered in a 350ºF oven for about 25 minutes. Ingredients:
2 tbsp. butter |
1 lb. leeks (white pale green parts only), well cleaned and thinly sliced |
1 8 oz. package cream cheese, room temperature |
1 1/2 tsp. salt |
1 tsp. freshly ground black pepper |
1/4 tsp. ground nutmeg |
1 cup whole milk |
3 large eggs |
2 lbs. large white-skinned potatoes, peeled and shredded |
3 cups grated gruyere cheese (about 12 oz.) |
Directions:
1. Preheat oven to 350ºF. Butter 13x9x2” baking dish. Melt 2 tbsp. butter in a large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to a large bowl.
2. Blend cream cheese, salt, pepper and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish.
3. Bake potatoes until cooked through and top is brown, about 1 hour.
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