Prep Time
15 Mins
Cook Time
20 Mins
Bake Time
20 Mins
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Linda Hirst

How to Make It

Step 1

Preheat oven to 400°. Melt butter in a large, deep skillet or saucepan over medium-high heat. Add leeks and garlic; sauté 5 to 7 minutes or until tender. Stir in rosemary, sea salt, and pepper.

Step 2

Add potatoes, cream, and milk to leek mixture in pan, stirring gently to combine. Bring mixture to a boil, reduce heat, and simmer, uncovered, 10 to 15 minutes or until potatoes are barely tender. (Do not overcook. Potatoes will be pliable, but not fully cooked.)

Step 3

Spoon half of potato mixture into a lightly greased 2 1/2-quart baking dish. Sprinkle with 1/2 cup Gruyère cheese and 1/4 cup Parmesan. Top with remaining potato mixture; sprinkle with remaining cheeses. (May be covered and refrigerated overnight. Let come to room temperature before baking.)

Step 4

Bake 20 to 30 minutes or until potatoes are tender and top is golden brown. Garnish, if desired.

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