potatoes with leeks and gruyere
We love this side dish. It's delicious, easy and can be made ahead. It always gets great complements.
No Image
prep time
15 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 2 tablespoons butter
- 1 pound leeks, thinly sliced
- 8 ounces cream cheese, room temperature
- 1 12 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk
- 3 large eggs
- 2 pounds russet potatoes, peeled and shredded
- 3 cups gruyere cheese, grated
How To Make potatoes with leeks and gruyere
-
Step 1Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish.
-
Step 2Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
-
Step 3Blend cream cheese, salt, pepper and nutmeg in processor.
-
Step 4Add milk and eggs. Process just until blended.
-
Step 5Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish.
-
Step 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.)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes