YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE

Yes! This is a Potatoes, Eggs, Leeks & Cheese Casserole image

Provided by Baby Kato

Categories Potato

Time 2h

Yield 1 casserole, 4-6 serving(s)

Number Of Ingredients 18

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2 -3 tablespoons butter
1 garlic clove, minced
1 large shallot, French, minced
1 large leek, thinly sliced
1 small sweet onion, chopped
1/2 large sweet red pepper, thinly sliced
4 ounces cream cheese, garlic, room temperature
2 1/2 teaspoons coarse sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon thyme
1/2 teaspoon oregano
1/3 cup milk
1/3 cup heavy cream
2 large eggs
1 lb yukon gold potato, peeled, very thinly sliced
1/2 cup provolone cheese, grated
1/4 cup cheddar cheese, grated

Steps:

Preheat oven to 350 degrees.
Butter a baking dish and set aside until needed.
Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
If necessary to prevent burning cover the potatoes with tinfoil.
Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
Bake for 1 - 1½ hours in a 350 oven.