Baked Leek and Potato Gratin
Ingredients
- 2lb medium potatoes, thinly sliced
- 2 large leeks, trimmed
- 7 oz Brie or cheddar cheese sliced
- 2 c. whipping cream
Directions
- Preheat oven to 350 degrees.
- Cook the sliced potatoes in plenty of lightly salted, boiling water until slightly softened, then drain them.
- Cut the leeks into 1/4 inch slices and blanch them in the boiling water for 1 minute or until softened, drain them.
- Turn 1/2 the potatoes into a shallow, ovenproof dish and spread them out to the edge.
- Top with half the cheese.
- Cover the potatoes with 2/3 of the leeks, then add the rest of the potatoes.
- Add the remaining cheese and leeks on top of the mixture.
- Season with salt and pepper and pour the cream over the entire potato gratin.
- Cover and bake for 1 hour, until tender and golden.
- During the last 15 minutes, remove cover and let top become golden brown.