Potato Leek Casserole

• Vegetarian
• Gluten free

• Produce

  • 1 Garlic clove
  • 2 Leeks
  • 2 lbs Russet potatoes
  • 2 tsp Thyme, fresh

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 2 cups Gruyere cheese
  • 2 cups Heavy cream

Found on innocentdelight.com

Description

Ingredients

• 2 pounds of Russet Potatoes (See note 1), peeled and cut into ⅛ 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 - See note 2)
• 2 cups of heavy cream
• 2 teaspoon of fresh thyme
• Salt and Pepper to taste

Directions

• 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 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 ofter for about 10 minutes
• Add cream, salt and pepper and let the cream cook with leeks for about 3-4 minutes until the mixture thicken slightly, set aside
• Using either mandolin or sharp small knife cut the potatoes in ⅛ inch slices
• Rub the garlic all over either cast iron skillet or casserole dish and smear with 2 tablespoon of butter (9 inches round or 8x8 inches square)
• Spread first layer of potatoes at the bottom of the dish
• Add ⅓ of cream-leek mixture
• Sprinkle with salt, pepper, ½ cup of cheese and ⅓ 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.