1 clove garlic & butter
3
tablespoons butter
5
cups leeks, cleaned & sliced thin
Salt
and pepper to taste
Fresh
nutmeg
1
¼ pounds russet potatoes, sliced 1/16 “thick
4
ounces Gorgonzola cheese
1
½ cups milk
½
cup heavy cream
2
tablespoons Parmesan – for topping
Rub the baking dish with garlic clove and let the dish dry. Then rub the dish with butter. Sauté leeks in 3 tablespoons butter for 10-12 minutes. Add nutmeg salt and pepper to leeks and
stir well. In the baking dish layer 1/3 of
the potatoes, then a layer of leeks, and then cheese, repeat, and end with a
layer of potatoes. Heat milk and cream
and pour over the layers. Sprinkle
Parmesan cheese over the top and bake in a 350-degree oven for 40 minutes or
until potatoes are tender and browned.
Rest for 10 minutes and serve.
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