Any time I'm looking for a classic recipe, I turn to my Better Homes and Gardens Cookbook. It's really the best when you want something that your grandma used to make or you don't want a twist on the original - you just want the original. I eat a lot of weird stuff but the classics are classics for a reason.
It takes much longer to bake this recipe than it does to prepare it. It's really just about slicing, mincing and shredding. Potatoes get thinly sliced.
Leeks get thinly sliced.
Garlic gets minced.
Cheese gets shredded.
All that gets layered up in a dish, doused in some milk and baked.
The result looks much better than the photo below would indicate (I don't know what happened - it looks burnt but it wasn't. I was in a hurry and the lighting was terrible). It is creamy and salty and cheesy and garlicy - it's really quite perfect. Warm, satisfying and it perfectly matches the picture in your head when you think of cheesy potatoes.
Adapted from Better Homes and Gardens
Ingredients
4 medium Yukon Gold or other Yellow Potato (about 1 1/2 lbs), thinly sliced
1/3 cup sliced Leeks
4 cloves Garlic, minced
1 tsp Salt
1/4 tsp Pepper
1 1/2 cups shredded Gruyere
1 cup Whole Milk
Instructions
Preheat the oven to 350 degrees. Spray a 2 quart baking dish with non-stick cooking spray.
Layer half of the potatoes in an even layer in the prepared dish. Sprinkle with half the leeks, garlic, salt, pepper and cheese. Layer the other half of the potatoes on top and sprinkle with the remaining leeks, garlic, salt, pepper and cheese. Pour the milk over the top.
Bake, covered with aluminim foil for 70 minutes. Uncover and bake an additional 20-30 minutes or until the potatoes are tender and the top if golden brown.
Let stand at room temperature for 10 minutes before serving.
Enjoy!
Julie
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