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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cheryl's Cheesy Potatoes Recipe

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This recipe for Cheryl's Cheesy Potatoes is from The Cole Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. Yukon gold potatoes, peeled (about 9 potatoes)
3 large leeks, white part only, thinly sliced or 1 big onion
1 C milk
1 1/2 C heavy cream
1 large garlic clove, peeled and minced
1 tsp. salt
1/4 tsp. crushed red pepper or cayenne
1 T. butter
3/4 lb. shredded Gruyere or Swiss cheese
Directions:
Directions:
Slice potatoes thinly (1/8") and place in LARGE saucepan with leeks. Add milk, cream, garlic, salt and pepper. Bring to a boil, stirring frequently with wooden spoon to prevent scorching - about 30 - 40 min. Remove from heat when done.
Preheat oven to 375º. Pour potatoes into a well-buttered 9 X 13 baking dish. Sprinkle cheese over top. Bake on a baking sheet about 1 1/4 hour until browned, 50 minutes in convection oven. Cover dish with foil and allow to stand 15 to 20 min. before serving.
Personal Notes:
Personal Notes:
You can make this ahead to the point where you pour it in the baking dish and sprinkle with cheese and refrigerate until ready to bake. Cover with foil if it is browning too fast. This is a huge amount of very rich potatoes. Try halving the amounts. It does not freeze well!

 

 

 

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