Baked Leek and Potato Gratin


Potatoes baked in a creamy cheese sauce make the ultimate comfort dish.  This make a great main dish for meatless meals or would be wonderful as an accompaniment to fish or pork dishes. You could also add 2 cups of leftover diced ham from your Easter dinner and make a one-dish wonder!  Make sure when you are preparing the leeks, you separate the leaves and rinse them thoroughly under cold running water, as soil hides and gets caught between the layers. Pat dry before adding them to the dish.
I like to serve this with some homemade applesauce when I make this as a meal.  A simple salad would be nice as well.
Enjoy and Happy Cooking,

Vonnie                                                                                 

Ingredients :
2 pounds potatoes, thinly sliced
2 large leeks, cleaned, trimmed
7 oz. ripe Brie cheese, sliced
2 cups half and half

Directions:
Preheat oven to 350 degrees. Cook sliced potatoes in boiling water for 3 minutes. Drain. Cut leeks into 1/2 inch lengths and blanch them in boiling water for 1 minute. Drain.
Turn 1/2 the potatoes into a shallow dish and spread potatoes around. Top with 2/3 of leeks, then add the remaining potatoes. Tuck the slices of cheese and the remaining leeks in among the top layers of potatoes. Season with salt and pepper and pour the cream over.
Bake for 1 hour, or until tender and golden. Tent with foil if the top starts to over brown before potatoes are tender.
Serves:4 to 6

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