Recipe & photo: germanfood.about.com
Featured Pinch Tips Video
- 6 medium
- 1 large
- (or 2 smaller) leeks
- 2 c
- heavy cream
- 2 tsp
- bouillon granules (or 2 cubes); chicken, beef, or vegetable
- 4 oz
- shredded gruyere cheese
- 1 pinch
- freshly ground nutmeg
- 1 pinch
- freshly ground pepper
1Peel potatoes and cut into 1/2-inch cubes to make about 5 to 6 cups. Clean and chop leek to make about 2 cups.
2Place potatoes in a single layer in a large non-stick skillet. Sprinkle leeks on top.
3In a medium bowl, mix the cream and bouillon together, heating for a few seconds in microwave, if necessary, to dissolve. Pour over potatoes.
4Bring potatoes and leeks to a boil, cover and cook for 10 minutes, then remove cover and let the potatoes simmer until all liquids are absorbed. This could take about 1-1/2 hours over low heat.
5When potatoes are done, sprinkle cheese over all, cover, and simmer for 5 minutes until cheese is melted. Sprinkle with nutmeg and pepper, and serve.
6You may serve as soon as the potatoes are done, or you may cook until crisp on the bottom. Salt to taste.