Shelly's Recipe

POTATOES WITH LEEKS AND GRUYERE

Category: Hash Brown Potatoes/Casseroles

2 tbsp butter
1 lb leeks (white and pale green parts only), thinly sliced
1 (8 oz) pkg cream cheese, room temperature
1 1/2 tsp salt
1 tsp ground black pepper and garlic powder
1/4 tsp ground nutmeg
1 cup whole milk
3 large eggs
2 lbs large white-skinned potatoes, peeled, shredded
3 cups grated Gruyere cheese (about 12 ounces)

Preheat oven to 350. Butter 13x9 inch baking dish. Melt 2 tbsp butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.

Blend cream cheese, salt, pepper, garlic powder and nutmeg in processor. Add milk and eggs. Process just until blended. Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish. Bake potatoes until cooked through and top is brown, about 1 hour. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered, at 350 for about 25 minutes.)

NOTE: I like to place under broiler about 1-2 minutes to brown to top.