Tender potatoes and leeks cooked in a creamy cheese sauce. Perfect for your holiday dinner!
- 4 tablespoons Butter, divided
- 3 tablespoons Flour
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 2-½ cups Milk
- 1 cup Cheddar cheese, shredded, divided
- 1 cup Parmesan cheese, grated, divided
- 6 Medium potatoes, thinly sliced (about 4 cups)
- 2 Large leeks, white only, thinly sliced
Heat the oven to 350ºF.
In a large skillet over medium heat, melt 3 tablespoons of butter. Add flour and whisk until smooth. Stir in 1 teaspoon of salt and pepper. Gradually add the milk, beating well after each addition. Remove from fire.
Add 1/2 cup of cheddar and Parmesan cheese each. Stir until melted.
Grease a 2 quart baking dish (I sprayed with nonstick spray). Spread the potatoes and leeks in two layers, topping each with about 1/3 of the sauce. Top with remaining potatoes, leeks and sauce. Sprinkle with the remaining tablespoon of butter.
Cover and cook for about 45 minutes. Uncover and bake an additional 45 to 55 minutes, until the potatoes are tender. During the last 5 minutes of cooking, sprinkle the remaining cheeses on top.
Let set for about 10 minutes and serve.