Ingredients for Potatoes With Leeks And Gruyere
- 3 tablespoons butter
- Leek
- 4 ounces cream cheese, softened
- 1/2 teaspoon salt
- Ground Black Pepper
- Ground Nutmeg
- Whole Milk
- 2 large eggs
- Russet Potatoes
- Gruyere Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Potatoes With Leeks And Gruyere? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Potatoes With Leeks And Gruyere
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking dish with 1 tablespoon of butter.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 2 cups of thinly sliced leeks and sauté until tender, about 10-12 minutes, stirring occasionally.
- Transfer the sautéed leeks to a large bowl.
- In a food processor, combine 4 ounces of cream cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of freshly grated nutmeg.
- Add 1/2 cup of milk and 2 large eggs to the food processor.
- Process until just combined and smooth.
- Pour the cream cheese mixture into the bowl with the leeks.
- Add 3 pounds of peeled and thinly sliced Idaho potatoes and 1 1/2 cups of shredded Gruyère cheese.
- Stir gently to combine all ingredients thoroughly.
- Pour the potato mixture into the prepared baking dish.
- Bake for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
15g
Fat
53g
Carbs
6g
