Sides

Scalloped Potatoes with Cream

Mimi's Favorite and enjoyed by all. Andrew used to ask for this for his birthday dinners.

Ingredients

4 cups sliced leeks (white and pale green parts only)(about 2 pounds)
3 large garlic cloves, minced
4 pounds russet potatoes, peeled, thinly sliced
2 cups grated white cheddar cheese or Gruyere cheese (about 8 ounces)
Salt and pepper
1/4 cup unsalted butter
1 Tablespoon butter
2 cups whipping cream
1/3 cup freshly grated Parmesan cheese

Instructions

Melt 1/4 cup butter in skillet. Add leeks and stir to coat. Reduce heat and cover. Cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes. Season leeks with salt and pepper. Preheat oven to 375. Rub 13x9x2 inch baking dish with butter. Mix cream and garlic in small bowl. Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheddar cheese. Ladle half of cream mixture over. Repeat layering with remaining potatoes, cheddar cheese and cream mixture. Sprinkle with Parmesan. Bake until potatoes are tender and top is deep golden brown, about 1 hour 15 minutes. Let stand 15 minutes at room temperature before serving

Shared Meals

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Ingredients

4 cups sliced leeks (white and pale green parts only)(about 2 pounds)

3 large garlic cloves, minced

4 pounds russet potatoes, peeled, thinly sliced

2 cups grated white cheddar cheese or Gruyere cheese (about 8 ounces)

Salt and pepper

1/4 cup unsalted butter

1 Tablespoon butter

2 cups whipping cream

1/3 cup freshly grated Parmesan cheese

Instructions