Description
A deliciously creamy potato and leek bake topped with sharp cheddar cheese.
Ingredients
Scale
- 2 lbs Russet potatoes, thinly sliced
- 3 medium leeks, cleaned and sliced
- 2 cups heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 4 tbsp unsalted butter
- ¼ tsp ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, melt butter over medium heat; sauté the leeks until soft (about 5 minutes).
- In a saucepan, combine heavy cream with salt, pepper, and nutmeg; warm gently without boiling.
- Layer half of the potato slices in a greased baking dish; add half the leeks and half the cream sauce. Repeat layers.
- Top with shredded cheddar cheese.
- Cover with foil and bake for 45 minutes; uncover and bake an additional 15-20 minutes until golden brown.
Notes
- This dish can be made ahead of time and baked just before serving.
- For a variation, add cooked bacon or ham to the layers.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg