Monday, December 2, 2013
Scalloped Potatoes and Leeks
2 medium gold potatoes
1 cup heavy cream
1 cup grated Gruyere cheese
Sea salt to taste
1/2 stick butter
Slice leeks into 1/4 inch thick rounds and arrange them in the bottom of a 9 inch casserole. Then thinly slice the potatoes and arrange them on top of the leeks. Salt lightly. Sprinkle the cheese over the potatoes, then cut up the butter into small pieces and place on top of cheese. Add 1 cup of heavy cream over all.
Bake for 35-40 minutes in a 400 degree oven, or until potatoes are tender.
Not a diet dish, but who diets over the Holidays?
Easy to make, and a nice change from leek and potato soup.
Beautiful to look at as well.