| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons butter, plus more for the dish
- 2 leeks, halved, thinly sliced and soaked in cold water for 30 minutes
- 3 sprigs fresh thyme, leaves picked
- Kosher salt and freshly ground black pepper
- 2 pounds Yukon gold potatoes
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 2 cloves garlic, minced
- 1/4 teaspoon paprika
- 1 1/2 cups grated fontina cheese
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 380 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 88 mg |
| Sodium | 523 mg |
Reviews
Amazing dish…Family loved it for the holidays!! Nice change! Thanks Rhea
Delicious! But next time will add about 1/2 the cream cheese. Really rich.
Made this twice. The first time I cut the potatoes too thick and they didn’t cook through. The second time, they cooked but they turned a greenish gray. The dish was not appetizing at all. Both times way too rich. Twice is my limit. Deleting this one from my recipes.
Not sure what happened but the beautiful green leek layer and the potato layer turned into one grey layer in the oven. Taste was good but the visual was appalling!
I made this for Thanksgiving dinner, and everyone loved it! Delicious flavors, easy to make. I used my mandolin, which made quick work of the leeks and potatoes. I used Gruyere because that what she did on the show. I’m sure Fontina would be great too! Will be making this many more times!
Guests loved it. Great gluten friendly recipe
Do you think it will work if I cook a day in advance and leave in the fridge?
I made this for Easter Brunch and it was the star of the show. I have already passed the recipe out three times. I followed the recipe in every way, except I didn’t peel the potatoes. This was cheesy, flavorful, and the perfect addition to any meal!
This is one of the best recipes I have ever made! So good, everyone loved it. Turned out perfectly! Super easy to make. I used a mandolin for the potatoes. I did sprinkle a little cheese between the layers… just because I love cheese! Thanks Ree for another great recipe… it will always be on my Easter menu.
I made this for a dinner party and got raves. I used leeks and onions. I used Yukon Gold potatoes, but didnt peel them. I sliced them on the mandoline. I used fresh tarragon instead of thyme. I salt and peppered each layer. I sprinkled paprika on each layer. I used half fontina and half gruyere cheese. This is a VERY RICH dish (maybe a little too rich). Everyone loved it and I was asked for the recipe by my guests.