Angel S Creamy Potato And Leek Bake Recipe

Ingredients for Angel S Creamy Potato And Leek Bake

• 2 pounds of potatoes, peeled and thinly sliced
• Leek
• 1 cup of heavy cream (or evaporated milk)
• Olive Oil
• Salt and pepper to taste

How to Make Angel S Creamy Potato And Leek Bake

1. Preheat oven to 350°F (175°C).
2. 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).
3. Remove leeks from heat and set aside.
4. Grease a shallow, 9x13 inch ovenproof dish with butter or cooking spray.
5. 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.
6. 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.
7. Pour 1 cup of heavy cream (or evaporated milk) evenly over the potatoes.
8. Bake, covered, for 25-30 minutes.
9. 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.