AU GRATIN POTATOES 'N' LEEKS
I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. -Rosalie Hughes, Boise, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top. , Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.
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Iftikhar Iftikhar ahamed
[email protected]This recipe was a disaster! The potatoes were mushy and the cheese sauce was grainy.
Suzanne Waring
[email protected]The potatoes were a bit undercooked for my taste. I think I'll cook them for a few extra minutes next time.
Francine Ingabire
[email protected]This recipe is a bit too rich for my taste. I think I'll try it with a lighter cheese next time.
Subhan Usman
[email protected]I added some chopped bacon to this recipe and it was amazing! The bacon added a nice smoky flavor.
Anoji Anojigan
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover potatoes.
Khayam Ul Islam
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Hridoy Roy
[email protected]I'm not a big fan of au gratin potatoes, but this recipe changed my mind. The potatoes were perfectly cooked and the cheese sauce was rich and flavorful.
Parvin Olivia
[email protected]I loved the combination of potatoes and leeks in this dish. It's a great side dish for any occasion.
Yasim Hammad
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The potatoes are so creamy and flavorful.
Bianca Faye Asinas
[email protected]I'm allergic to dairy, so I used a vegan cheese alternative. It worked great and the dish was still delicious.
haidyfathy Ali
[email protected]This is a great make-ahead dish. I often prepare it the night before and then bake it just before serving.
Atikilt
[email protected]I'm not a vegetarian, but I love this meatless dish. It's hearty and satisfying, and the leeks add a nice pop of flavor.
Winston Brown
[email protected]This recipe is a great way to use up leftover mashed potatoes. I added a few extra spices to give it a bit more flavor.
Mdjoy Sheikh
[email protected]I love the crispy cheese crust on top of these potatoes. It adds a nice contrast to the creamy interior.
Zzonjay Mharie Ramirez
[email protected]I've never made au gratin potatoes before, but this recipe made it so easy. The instructions were clear and concise, and the dish turned out perfectly.
Md.Prānto Islam Somrat
[email protected]This dish was a hit at my dinner party! Everyone loved the creamy texture and the cheesy flavor.
Kasler Naiser
[email protected]Not a fan of leeks, but I decided to give this recipe a try anyway. I'm glad I did! The leeks actually add a nice subtle flavor to the dish.
Chhiring
[email protected]I've tried many au gratin potato recipes, but this one is by far the best. The addition of leeks gives it a unique and delicious flavor.
Cashbert Rhymez
[email protected]Au gratin potatoes and leeks: a match made in heaven! This recipe is easy to follow and the results are stunning. Highly recommended.
Brallan Portillo
[email protected]These au gratin potatoes with leeks are amazing! The flavors are so rich and creamy, and the potatoes are perfectly cooked. I will definitely be making this dish again.