Ingredients
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4 - 5
-
1
-
6 - 8
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1
-
-
-
-
-
-
-
-
-
-
-
Directions
Angel’s Creamy Potato and Leek Bake, Really rich, my daughter’s favorite potato bake I’ve thought about using lite cream for this, but hey, the longest I’ve ever stayed on a diet was 3 hours However, in a pinch, I once subbed evaporated milk (Pet Cream in Yatese) for the cream; was pretty good , This was pretty quick and easy to do and looked lovely coming out of the oven all golden as I had sprinkled a little mozzarella on top I did not use cream but tried the evap milk and it was successful but next time I will throw caution to the wind and try using the cream or lite cream – thanks to omeomy #2 for something yummy , OMG! I love potatoes but the added leek and cream was to die for I made this with Jen’s Hawaiian pork chops and it made the meal complete I also added garlic just cause I love the stuff to much to leave it out of anything Thank you for a wonderful potato dish This will be made again
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Steps
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1
Done
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Pre Heat Oven to 350. |
|
2
Done
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Heat Oil in Pan Over Med-Low, When Hot Add Leeks and Saute, Stirring Often Until Just Beginning to Brown. Remove from Heat. |
|
3
Done
|
Spray or Butter a Shallow, Fairly Large (9x13 Is Good) Ovenproof Dish. |
|
4
Done
|
Roughly Divide Potatoes Into Three Stacks Keeping the Nicely Shaped Largest Ones For the Top Layer. |
|
5
Done
|
Layer 1/3 Potatoes, Add Salt and Pepper to Taste, Top With Half of the Leeks, Repeat This Step and Layer Last of Potatoes on Top, Overlapping and Looking Good. |
|
6
Done
|
Pour Cream Over. |
|
7
Done
|
Bake Covered For 25-30 Minutes. |
|
8
Done
|
Remove Cover, Raise Heat to 425, Bake Uncovered For Further 10-12 Minuted (top Should Be Golden). |
