Potato and Leek Casserole

eatingeuropean.com
serves 8
Ingredients

• 2 pounds of Russet or Yellow Potatoes, peeled and cut into 1/8 inch slices
• 2 leeks , trimmed, washed and chopped
• 1 garlic clove , cut in half
• 4 tablespoon of butter
• 2 cups of Gruyere Cheese (or Cheddar)
• 2 cups of heavy cream
• 2 teaspoon of fresh thyme
• Salt and Pepper to taste

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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.

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