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Potato & Leek Bake




Source of Recipe


Little Shamrock's
Potato & Leek Bake

http://www.littleshamrocks.com/image-files/potato-leek-bake.gif


Potato & Leek Bake

5 tbsp. butter, divided
2 lg. leeks, sliced
2 tbsp. minced garlic
2 lbs. baking potatoes, peeled (about 4 medium)
1 c. heavy cream
1 c. milk
3 eggs
2 tsp. salt
1/2 tsp. pepper
3 slices day-old dense white bread
2 oz. shredded Parmesan cheese

Oven 375F

Preheat oven to 375F. Generously grease shallow 10 cup baking dish with 1 tablespoon butter; set aside. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and garlic. Cook and stir 8 to 10 minutes or until leeks are softened. Remove from heat; set aside.

Cut potatoes crosswise into 1/16 inch slices. Layer half the potato slices and top with half the leek mixture. Repeat layers. Whisk cream, milk, eggs, salt and pepper in medium bowl until well blended; pour over vegetables in the baking dish.

To prepare bread crumbs, cut bread slices into 1 inch pieces and place in food processor; process until fine crumbs form. Measure 3/4 cup crumbs; place in a small bowl and mix with Parmesan cheese. Melt remaining 2 tablespoons butter and add to crumb mixture; stir. Sprinkle crumb mixture evenly over vegetables.

Bake 50 to 60 minutes or until top is golden and potatoes are tender. Let stand 5 to 10 minutes before serving. Yield: 6 to 8 servings