Potato and Leek Casserole
eatingeuropean.com
serves 8 Ingredients
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Preparation
- Trim and cut the leeks in half inches squares (cut the leeks lengthwise twice, first in half, then in quarters and then chop);
- Place the leeks in a bowl of water to remove all the sand;
- Scoop them out with a slotted spoon from the top and place on the paper towel to remove extra water;
- In a skillet melt 2 tablespoons of butter;
- Add leeks and sauté them until soft, stirring often for about 10 minutes;
- Add cream, salt, and pepper and let the cream cook with leeks for about 3-4 minutes until the mixture thickens slightly, set aside
- Using either mandolin or sharp small knife cut the potatoes in 1/8 inch slices;
- Rub the garlic all over either the cast iron skillet or casserole dish and smear with 2 tablespoon of butter (9 inches round or 8x8 inches square);
- Spread the first layer of potatoes at the bottom of the dish;
- Add 1/3 of the cream-leek mixture;
- Sprinkle with salt, pepper, 1/2 cup of cheese and 1/3 of thyme;
- Repeat the process with two more layers and use all the remaining cheese on top;
- Cover the dish with foil and bake for about 40 minutes in preheated oven to 350 F;
- Then remove the foil and bake it for another 10 minutes until the cheese is golden and bubbly.