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August 2, 2011
Creamy Potatoes & Leeks
Comforting Potatoes
Prep time:
20 minutesBake time:
50 to 60 minutes“This creamy potato casserole was especially delicious served with Grandma's glazed ham.”
Ingredients
Serves 6
- 5 tablespoons butter, divided
- 2 large leeks, sliced
- 2 tablespoons minced garlic
- 2 pounds baking potatoes, peeled (about 4 medium)
- 1 cup whipping cream
- 1 cup milk
- 3 large eggs
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 2 to 3 slices dense day-old white bread, such as French or Italian
- 2 ounces Parmesan cheese
Directions
1
Preheat oven to 375°F. Butter a shallow 10-cup baking dish with 1 tablespoon butter; set aside.
2
Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and garlic. Cook and stir until leeks are tender, about 8 to 10 minutes. Remove from heat and set aside.
3
Cut potatoes crosswise into 1/16-inch-thick slices. Layer half of potato slices in prepared baking dish. Top with half of leek mixture. Repeat layers with remaining potato slices and leek mixture. Whisk together cream, milk, eggs, salt and pepper in medium bowl; pour evenly over leek mixture.
4
Tear bread slices into 1-inch pieces and place in food processor; process until fine crumbs form. Measure 3/4 cup crumbs. Grate Parmesan into small bowl; stir in bread crumbs. Melt remaining butter in small saucepan; pour over crumbs; toss to blend. Sprinkle crumb mixture evenly over cream mixture.
5
Bake until top is golden and potatoes are tender, about 50 to 60 minutes. Let stand 5 to 10 minutes before serving.
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Grandma's Secret Tip
Grandma's Secret Tip
While watching Grandma cook, we learned how to clean leeks to remove the dirt trapped in their layers. Grandma would slit a leek from top to bottom and rinse it well under cold water. Then she removed the tough green leaves and sliced the rest of the leek for the potato casserole.
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