Potatoes with Leeks and Gruyere
Vicki Butts (lazyme)
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- 2 Tbsp
- 1 lb
- leeks, thinly sliced
- 8 oz
- cream cheese, room temperature
- 1 12 tsp
- 1 tsp
- ground black pepper
- 1/4 tsp
- ground nutmeg
- 1 c
- whole milk
- 3 large
- 2 lb
- russet potatoes, peeled and shredded
- 3 c
- gruyere cheese, grated
1Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish.
2Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
3Blend cream cheese, salt, pepper and nutmeg in processor.
4Add milk and eggs. Process just until blended.
5Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish.
6Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, in 350°F. oven, about 25 minutes.)