LEEK POTATO CASSEROLE RECIPES

Steps:

• Preheat the oven to 350 degrees F. Butter an oval baking dish. Drain the leeks and rinse.
• In a large skillet, melt the butter over medium heat. Add the leeks and thyme, season with salt and pepper and cook, stirring, until the leeks are softened and golden, 5 to 7 minutes.
• Peel and slice the potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in the buttered dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.
• Return the skillet to medium heat and add the cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with the paprika and some salt and pepper. Bring to a boil, lower to a simmer and simmer for about 5 minutes so the cheese melts. Pour the cream mixture over the leeks and potatoes and top with the grated cheese.
• Cover with foil and transfer to the oven. Bake for 40 minutes, then remove the foil and continue baking until the cheese is bubbly and golden, 15 to 20 minutes more. Allow to cool slightly before serving.

Steps:

• Trim and cut the leeks in half inches squares (cut the leeks lengthwise twice, first in half, then in quarters and then chop);
• Place the leeks in a bowl of water to remove all the sand;
• Scoop them out with a slotted spoon from the top and place on the paper towel to remove extra water;
• In a skillet melt 2 tablespoons of butter;
• Add leeks and sauté them until soft, stirring often for about 10 minutes;
• Add cream, salt, and pepper and let the cream cook with leeks for about 3-4 minutes until the mixture thickens slightly, set aside
• Using either mandolin or sharp small knife cut the potatoes in 1/8 inch slices;
• Rub the garlic all over either the cast iron skillet or casserole dish and smear with 2 tablespoon of butter (9 inches round or 8x8 inches square);
• Spread the first layer of potatoes at the bottom of the dish;
• Add 1/3 of the cream-leek mixture;
• Sprinkle with salt, pepper, 1/2 cup of cheese and 1/3 of thyme;
• Repeat the process with two more layers and use all the remaining cheese on top;
• Cover the dish with foil and bake for about 40 minutes in preheated oven to 350 F;
• Then remove the foil and bake it for another 10 minutes until the cheese is golden and bubbly.