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Cheesy Potatoes and Leeks

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Ingredients

  • 2 tablespoons butter softened
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 cups whipping cream
  • 6 large russet or Idaho baking potatoes about 3 lb
  • 3 cloves garlic finely chopped
  • 1 medium leek cut lengthwise in half, thinly sliced (2 cups)
  • 1½ cups shredded sharp Cheddar cheese 6 oz

Instructions

  • Heat oven to 400°F.
  • Grease 13×9-inch (3-quart) glass baking dish or 3-quart casserole with the butter.
  • In large bowl, mix flour, thyme, salt and pepper.
  • Gradually add whipping cream, stirring with whisk until smooth.
  • Peel potatoes; cut into ¼-inch slices, then cut slices into quarters.
  • Add potatoes, garlic and leek to cream mixture, stirring to coat.
  • Spoon potato mixture into baking dish.
  • Cover with foil; bake 30 minutes.
  • Uncover; bake 25 minutes longer or until top is lightly browned and potatoes are tender.
  • Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
  • Serve immediately.

Notes / Tips / Wine Advice:

Festive Touch

Make some green “firecracker” garnishes! Cut off tops of green onions, leaving about 4 inches of green. With a paring knife, cut several slits in each loose green end, starting as close to the white base as possible, cutting all the way to the loose end. Plunge onions, green side down, into a bowl of ice water. Refrigerate up to 2 hours in advance. (The ice water will make the green ends curl.) When ready to serve, shake off water and place on top of casserole.

Kitchen Secrets

Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
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Course Cheese / Side Dish / Vegetables
Holliday Christmas
Diets Vegetarian