POTATOES WITH LEEKS AND GRUYERE

Potatoes with Leeks and Gruyere image

Provided by Vicki Butts (lazyme)

Time 1h15m

Number Of Ingredients 10

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2 Tbsp butter
1 lb leeks, thinly sliced
8 oz cream cheese, room temperature
1 12 tsp salt
1 tsp ground black pepper
1/4 tsp ground nutmeg
1 c whole milk
3 large eggs
2 lb russet potatoes, peeled and shredded
3 c gruyere cheese, grated

Steps:

1. Preheat oven to 350°F. Butter 13 x 9 x 2-inch baking dish.
2. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks; saute until tender, about 10 minutes. Transfer to large bowl.
3. Blend cream cheese, salt, pepper and nutmeg in processor.
4. Add milk and eggs. Process just until blended.
5. Transfer to bowl with leeks. Add potatoes and Gruyere. Stir to blend. Transfer mixture to prepared baking dish.
6. 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, in 350°F. oven, about 25 minutes.)