Potatoes with Leeks and Gruyere

Potatoes With Leeks And Gruyere Recipe

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Vicki Butts (lazyme)


We love this side dish. It's delicious, easy and can be made ahead. It always gets great complements.


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15 Min
1 Hr


  • 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

How to Make Potatoes with Leeks and Gruyere


  1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish.
  2. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
  3. Blend cream cheese, salt, pepper and nutmeg in processor.
  4. Add milk and eggs. Process just until blended.
  5. Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish.
  6. Bake 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.)

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About Potatoes with Leeks and Gruyere

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Italian

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