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1
Trim leeks, discarding dark green part, and halve lengthwise.
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2
Cut leeks crosswise into 1/2-inch-thick slices and in a large bowl of cold water wash well.
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3
Drain leeks.
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4
In a 12-inch heavy ovenproof skillet cook leeks and onions in oil over moderate heat, stirring, until softened, about 15 minutes.
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5
Add garlic and cook, stirring, 1 minute.
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6
Add flour and cook, stirring, 3 minutes.
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7
Add broth in a stream, stirring, and simmer, stirring, until thickened, about 3 minutes.
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8
Stir in lemon juice and salt and pepper to taste and remove skillet from heat.
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9
Preheat oven to 400F.
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10
Peel potatoes and halve lengthwise.
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11
Arrange each potato flat side down and make crosswise slices about 1/4 inch apart, cutting down to about 1/4 inch from flat side but not all the way through (a metal skewer inserted lengthwise about 1/4 inch from flat side will prevent slicing all the way through).
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12
Remove skewer if using.
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13
Arrange potato halves, flat sides down, in leek mixture and bring mixture to a simmer.
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14
Brush potatoes with butter and sprinkle with paprika and salt and pepper to taste.
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15
Bake mixture in lower third of oven 1 hour and 15 minutes, or until potatoes are tender within and crisp and golden on top.
