Gruyère Potatoes au Gratin
Prep Time: 20 minutes
Cook Time: approximately 1 hr 30 minutes
Total Time: 1 hr 50 minutes
2 Tablespoons unsalted butter
3 cups chopped leeks, white and pale green parts
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
3-3/4 lb. baking potatoes (russets), peeled and thinly sliced
2 cups shredded Gruyère cheese
2 cups cream (heavy cream, ½ & ½, or whole milk for a lighter version)
1 cup Chunky Spinach Artichoke & Parmesan Dip
Preheat oven to 350°F.
Generously butter a 9-inch x 13-inch baking dish, set aside.
In a large frying pan, melt butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 5-7 minutes. Remove from the heat.
Mix together salt and pepper, set aside.
Spread 1/3 of the potatoes in an even layer in the prepared baking dish and season with about 1/4 of the salt and pepper mixture. Top with 1/3 of the cheese and 1/2 of the leeks and season with about 1/3 of the remaining salt mixture. Top with 1/2 of the remaining potato slices, 1/2 of the remaining cheese and the remainder of the leeks, seasoning with 1/2 of the remaining salt. Layer with remaining potatoes, cheese and salt mixture.
In a small saucepan, slowly heat the cream and dip over medium heat until simmering. Pour evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.
Bake for 1 hour. Remove foil and continue baking until the potatoes are tender and golden brown on top, about 30 minutes longer. Let stand about 5 minutes, then serve hot.