Leek And Potato Casserole
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Butter (plus more for the dish)910 g
Yukon Gold Potatoes230 g
Cream Cheese (softened)1 cup
Heavy Cream1 cup
Chicken Stock2 cloves
Garlic (minced)1 tsp
Paprika1.5 cups
Fontina Cheese (grated)Directions:
1
Butter an oval baking dish
2
Drain the leeks and rinse
3
In a large skillet, melt the butter over medium heat
4
Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes
5
Peel and slice the potatoes into very thin rounds
6
Sprinkle with salt and pepper
7
Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes
8
Repeat the layers
9
Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic
10
Stir together, scraping up any brown bits from the bottom of the skillet
11
Sprinkle with the paprika and some salt and pepper
12
Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts
13
Pour the cream mixture over the leeks and potatoes and top with the grated cheese
14
Cover with foil and transfer to the oven
15
Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more
16
Allow to cool slightly before serving
17
Preheat the oven to 350 degrees F