Thursday, September 25, 2014

Recipe #6: Potatoes with Leeks and Gruyere

I have made this recipe many, many times, especially during the holidays.    It's great with a ham, rib roast, even baked chicken. This recipe was submitted to our local PBS station a few years ago, as it was pledge week, and they were creating a "potatoes" cookbook.  I was one of twelve people chosen to prepare their recipe live on the air.  Thankfully, it was a big hit, and I hope it will be with you as well.

2 tbsp. butter                                                1 lb leeks, white and pale green parts only,
1 8-oz package cream cheese at room               thinly sliced
       temp                                                      1 1/2 tsp salt
1/2 tsp black pepper                                     1/4 tsp ground nutmeg, preferably grated fresh
1 cup 2% or whole milk                               3 large eggs
2 lbs potatoes, shredded and liquid              3 cups grated gruyere cheese, about 12 oz
    squeezed out (I leave skins on)

Heat oven to 350.  Grease a 9x13 baking dish (I use an med/large oval dish for a prettier presentation).  Melt butter in a medium skillet over medium heat.  Add leeks; sauté until tender, about 10 minutes.  Transfer to a large bowl.  Blend cream cheese, salt, pepper and nutmeg in a food processor.  Add milk and eggs.  Process until blended.  Transfer to the bowl with leeks.  Add potatoes and gruyere.  Stir to blend (I use my tool in the house).  Transfer mixture to prepared baking dish.  Bake potatoes until cooked through and top is brown, about 1 to 1 1/4 hours.  You can prepare this dish a day ahead and rewarm, covered with foil, in a 300 oven for about a half hour.  Bon appetit!

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