Ingredients

• 1/4 cup unsalted butter
• 4 cups sliced leeks (white and pale-green parts only), about 2 pounds
• Salt and pepper
• 1 tablespoon butter
• 2 cups whipping cream
• 3 large cloves garlic, minced
• 4 pounds russet potatoes, peeled and thinly sliced
• 2 cups grated white cheddar cheese or Gruyère cheese
• 1/3 cup freshly grated Parmesan cheese

Directions

• Melt 1/4 cup butter in heavy large skillet over medium-high heat. Add leeks and stir to coat. Reduce heat to medium-low. Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes. Season leeks with salt and pepper.
• Preheat oven to 375°F. Rub 9- by 13- by 2-inch baking dish with 1 tablespoon butter. Mix cream and garlic in small bowl. Arrange half of potatoes in prepared dish.
• Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheddar cheese. Ladle half of cream mixture over the top. Repeat layering with remaining potatoes, cheddar cheese, and cream mixture.
• Sprinkle with Parmesan. Bake until potatoes are tender and top is a deep golden brown, about 1 hour and 15 minutes. Let stand 15 minutes before serving.

Yields: 8 servings