Ellen Bales


I think I could live on potatoes and cheese, I really do! Of course that wouldn't be too healthy, so I just have them occasionally, but boy do I love them! Add some onions or, better yet, leeks, and I'm in heaven! Gotta try this as soon as I get some leeks.
Recipe & photo: germanfood.about.com


★★★★★ 1 vote

4 to 6
20 Min
1 Hr 30 Min
Stove Top


  • 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



  1. Peel potatoes and cut into 1/2-inch cubes to make about 5 to 6 cups. Clean and chop leek to make about 2 cups.
  2. Place potatoes in a single layer in a large non-stick skillet. Sprinkle leeks on top.
  3. In a medium bowl, mix the cream and bouillon together, heating for a few seconds in microwave, if necessary, to dissolve. Pour over potatoes.
  4. Bring 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.
  5. When potatoes are done, sprinkle cheese over all, cover, and simmer for 5 minutes until cheese is melted. Sprinkle with nutmeg and pepper, and serve.
  6. You may serve as soon as the potatoes are done, or you may cook until crisp on the bottom. Salt to taste.

Printable Recipe Card


Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: For Kids
Hashtag: #savory

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