Scalloped Potatoes With Leeks And Cream

1. 1

   Melt 1/4 cup butter in large skillet. Add leeks and stir to coat. Reduce heat to med-low. Cover and cook until leeks are tender, stirring occasionally, about 8 min. Uncover and cook until almost all liquid is absorbed, about 3 min. Season with salt and pepper. Rub 9x13x2 in baking dish(use glass or ceramic)with the 1 Tbls butter. Mix cream and garlic. Arrange half of potatoes in prepared dish. Season with salt and pepper. Cover with the leeks. Sprinkle with half of the cheese.

2. 2

   Ladle half of the garlic/cream mixture over. Repeat layering with remaining potatoes, cheese and cream. Bake at 375 until potatoes are tender and top is deep golden brown.

3. 3

   Approximately 1hr & 15 min (or so).

4. 4

   Liquid will be absorbed. Let stand at room temp for 15 min before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.