Ingredientes para Angel's Creamy Potato And Leek Bake
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Como fazer Angel's Creamy Potato And Leek Bake
- Preheat oven to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a large pan over medium-low heat. Add 2 cups of sliced leeks and sauté, stirring frequently, until softened and just beginning to brown (about 5-7 minutes).
- Remove leeks from heat and set aside.
- Grease a shallow, 9x13 inch ovenproof dish with butter or cooking spray.
- Peel and thinly slice 2 pounds of potatoes. Roughly divide the potatoes into three equal portions, reserving the largest, nicest-looking slices for the top layer.
- Layer 1/3 of the potatoes in the prepared dish. Season with salt and pepper to taste. Top with half of the sautéed leeks. Repeat layering with another 1/3 of the potatoes, remaining leeks, salt, pepper, and the final 1/3 of the potatoes. Arrange the reserved potato slices on top, slightly overlapping for an attractive presentation.
- Pour 1 cup of heavy cream (or evaporated milk) evenly over the potatoes.
- Bake, covered, for 25-30 minutes.
- Remove the cover, increase oven temperature to 425°F (220°C), and bake uncovered for a further 10-12 minutes, or until the potatoes are tender and the top is golden brown.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
28g
Carbs
9g
