Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories558.9 kcal (28%)
Total Fat34 g (49%)
Carbs46.7 g (18%)
Sugars7 g (8%)
Protein18.6 g (37%)
Sodium842.6 mg (42%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3 tablespoonsbutter
1 bunchleeks
white part sliced thinly, peeled and thinly sliced
1 tablespoonscorn starch
1 cupmilk
1 cupcream
1 ½ teaspoonschicken bouillon
to taste, should be quite salty as most salt gets absorbed into potatoes
1 ½ teaspoonsKosher salt
to taste
½ teaspoonblack pepper
4 poundsyukon gold potatoes
sliced into 1/8-inch rounds
1 cupsharp cheddar cheese
freshly-grated
1 cupgruyere
freshly-grated
Instructions
Step 1
Prep oven and baking dish: Heat oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.
OvenPreheatStep 2
Sauté the leeks until very soft. Melt butter in a large sauté pan over medium-low heat. Add leeks, and sauté for 10 minutes until soft and translucent. Stir in the flour until it is evenly combined, and cook for 1 more minute.
Step 3
Add cream and milk, boullion, cornstarch slurry. Season with salt and pepper.
Step 4
Parboil potatoes for 5 mins to decrease cooking time.
Step 5
Layer the potatoes. Spread a layer of the sliced potatoes on the bottom of the pan. Top evenly with cream sauce. Then sprinkle evenly with shredded cheddar cheese, repeat 3 times. So four layers. Final layer is cheese.
Step 6
Bake: Cover the pan with aluminum foil and bake for 1 hour until potatoes are cooked. Through. Broil top
Step 7
Cool. Transfer the pan to a cooling rack
Step 8
Serve. Serve warm.
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