 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
|
Leeks look like big green onions and taste like a cross between a mildly flavored onion and garlic. Cut off the root end and darker portions of the green leaves. Split in half lengthwise, and wash thoroughly before slicing. Ingredients:
3 tablespoons butter |
3 medium leeks, thinly sliced |
3 garlic cloves, minced |
3 tablespoons all-purpose flour |
3 1/2 cups milk |
2 teaspoons kosher salt |
1 teaspoon freshly ground pepper |
1/8 teaspoon ground nutmeg |
1/8 teaspoon dried thyme |
2 cups (8 ounces) shredded italian cheese blend |
3 pounds baking potatoes, peeled and thinly sliced |
Directions:
1. Melt butter in a 3-quart saucepan over medium heat; add leeks, and sauté 5 minutes or until tender (do not brown). Add garlic; sauté 1 minute.
2. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Stir in 2 teaspoons salt and next 3 ingredients.
3. Cook over medium heat, whisking constantly, until mixture thickens. Remove from heat; stir in cheese until melted and smooth.
4. Layer half of potatoes in a lightly greased 13- x 9-inch baking dish; pour half of sauce evenly over potatoes in dish. Repeat layers, ending with sauce.
5. Bake, uncovered, at 375° for 50 minutes or until potatoes are golden brown and fork tender, shielding with aluminum foil to prevent excessive browning, if necessary. Remove from oven, and let stand 10 minutes.
|
|