Au Gratin Potatoes 'n' Leeks |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 12 |
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I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes.Rosalie Hughes, Boise, Idaho Ingredients:
8 cups sliced peeled potatoes (1/4-inch slices) |
3 medium leeks (white portion only), cut into 1/2-inch slices |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1-1/3 cups 2% milk |
1 block (4 ounces) gruyere or swiss cheese, shredded |
1/8 teaspoon ground nutmeg |
crumb topping: |
1/3 cup dry bread crumbs |
2 tablespoons butter, melted |
1/4 cup shredded cheddar cheese |
Directions:
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish.
2. In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
3. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender. Yield: 12 servings.
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