Potatoes Baked with Leeks and Cheese
by Editorial Staff
This recipe for baked potatoes in cream is very easy to make and not very budgetary. The combination of potatoes, leeks, and cheese speak for itself: it will definitely be delicious! Thanks to the cream, the baked potatoes turn out to be very tender, with an exquisite taste, so feel free to cook for the festive table!
Cook: 1 hour 25 mins
Servings: 6
Ingredients
- Potatoes (large) – 5 pcs.
- Leeks – 1 pc.
- Hard cheese (preferably Gruyere) – 200 g
- Butter – 50 g
- Chicken broth – 200 ml
- Fat cream (from 30%) – 100 ml
- Nutmeg – 1 teaspoon
- Salt – 1/2 teaspoon
- Ground black pepper – 1/3 teaspoon
Directions
- Before cooking potatoes baked with leeks and cheese, we prepare all the necessary products. Rub the cheese on a fine grater.
- Cut the white part of the leek into rings (the green part of the leek is not needed in this recipe).
- Melt 45 g of butter in a frying pan over low heat. Put chopped leeks in hot oil and simmer until soft, stirring with a spatula. Peel the potatoes and cut them into thin slices.
- Grease the form with the remaining butter. Put the potatoes in the first layer. We put the potato slices overlapping so that there is no gap.
- Sprinkle a layer of potatoes with salt, ground pepper, and nutmeg.
- Spread half the fried leeks and 1/3 of the grated cheese on top of the potatoes.
- Then another layer of potatoes. Sprinkle with nutmeg. Put the remaining onion and 1/3 of the cheese on top.
- Repeat the potato layer again and sprinkle with the remaining cheese. Combine cream and broth in a bowl, mix. Fill the potatoes with onions and cream cheese.
- Cover the form with foil. We bake potatoes with leeks and cheese in an oven preheated to 180 degrees, 30 minutes.
- Then remove the foil and bake for another 30 minutes, until golden brown.
- Serve the prepared potato casserole hot.
Bon Appetit!
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