Wisconsin Cheddar Potato Leek Gratin

10:36 AM, Nov 16, 2009   |    comments
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Chef Seth Bixby Daugherty from the Minneapolis Real Food Initiatives joined us in the Showcase kitchen this morning to share his recipe for Wisconsin Sharp White Cheddar, Yukon Gold Potato, and Leek Gratin.

To find out more about Chef Seth Bixby Daugherty and his Real Food Initiatives, go online to www.realfoodinitiatives.com.

Wisconsin Sharp White Cheddar, Yukon Gold
Potato and Leek Gratin

1/4 cup butter 
3 cups (5-8 large) leeks, white part only, cleaned and chopped 
3 lb. (about 8 large) Yukon gold potatoes peeled, very thinly sliced 
Salt and freshly ground black pepper 
4 cups (16 oz.) Sargento Artisan Blends Shredded Wisconsin Sharp White Cheddar Cheese 
2 cups heavy whipping cream

1. Melt butter in a large skillet over medium-low heat. Add leeks; sauté 10 minutes or until leeks are tender, but not browned.
2. Butter a 13x9-inch glass baking dish. Arrange 1/4 of the potato slices in bottom of dish. Season potatoes lightly with salt and pepper. Spoon 1/4 of the leeks over potatoes; top with 1 cup cheese and 1/2 cup cream. Repeat layering three times
with remaining ingredients.
3. Bake in a preheated 350°F oven 1 hour and 15 minutes or until potatoes are tender when pierced with a sharp knife.


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