Monday, March 17, 2008
Makes 4 servings
1 TB butter
2 large leeks, white & light green sections finely sliced
1 pound Yukon Gold potatoes (or Russet), sliced (about 5)
½ tsp pepper
¼ cup parmesan cheese
½ cup shredded cheese
1 cup heavy cream
1. Preheat oven to 350. Saute leek in butter.
2. Arrange ½ potato slices in greased 13 x 9 baking dish (overlapping if necessary); sprinkle ½ of pepper, leeks, & cheeses; repeat layer
3. Pour cream over potato layers; cover & bake 45 minutes or until potatoes are tender & top is lightly browned. Let sit at least 5 minutes before serving.