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This recipe for POTATO CASSEROLE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, April 16, 2009


6 lbs. Idaho® Potatoes, washed, peeled
1 - 2 lbs. Leeks, cleaned, thinly sliced
2 oz. butter
2 1/8 qt. mustard Sauce
1 1/2 lbs. white cheddar cheese, shredded

2 qt. medium white or béchamel sauce
4 oz. whole grain mustard
2 oz. vegetable base
1 - 2 Tbsp. Salt

Pre-heat oven to 350°F
Butter a 2” deep pan (12”x 20”)
Slice potatoes 1/8” - 1/4” thick. Place in large pot, cover with cold water, bring to boil and simmer until barely tender, 7 - 10 minutes. Alternately, blanch by steaming until barely tender. Air-cool potatoes spread out on sheet pan, 10 - 15 minutes.
Meanwhile, sweat leeks in butter until softened, about 7 minutes. Have mustard sauce ready. To assemble gratin, layer 1/4 of potatoes, 1/4 of sauce, 1/4 of leeks, 1/4 of cheese in hotel pan. Repeat this process to create 4 layers. Cover tightly with foil. Bake for 35 - 45 minutes to an internal temperature of 175°F. Remove cover; bake 15 minutes until golden brown. Hold at 200°F for up to one hour, or chill quickly and slice to heat later.




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