A family favorite up-leveled with buttery leeks and a sophisticated combo of creamy Swiss and Gruyere! So delicious!

Ingredients

• 1 ½ tbsp unsalted butter
• 1 ½ cups leeks (white and light green portions)
• 1 tsp kosher salt
• ¼ tsp pepper
• 3 large russet potatoes (less than 2 lbs)
• 1 ¼ cup gruyere, shredded
• 1 ¼ cup Swiss, shredded
• 1 cup mozzarella, shredded
• 1 ½ cups heavy cream (can substitute half-n-half)

Tools & Timing

• Medium baking dish (mine is 2 x 11 x 7.5 inches)
• Baking sheet
• Foil
• Medium or large frying pan
• Wooden spoon
• One small and one large prep bowl
• Small pot
• Heatproof whisk
• Rubber scraper
• Cutting board and knife
• Measuring cups and spoons
• Pep time: 30 min; bake time 1 hour 40 min; total time 2 hours 10 min.

Background

This recipe is adapted from Comfort Food: Warm and Homey, Rich and by Rick Rodgers

Step-by-step

1. Set out your butter (this will allow it to soften slightly, which is optimal for buttering a dish).
2. Preheat your oven to 350. *If you are grating your own cheese, do that now!
3. Measure your cheese into a large prep bowl. Mix and set aside.
4. Begin by washing your leeks: if you bought whole leeks, cut off the base and then rinse the leeks by turning the cut end to face your stream of running water (there may be dirt up in the white part). Shake your leek into the sink after to remove excess water. (Fun tip: Trader Joe’s carries leeks without the dark green portions!)

5. Once washed, cut your leeks: first, hold your knife parallel to the cutting board and make horizontal cuts up into the stem of your leek. Then, hold your knife vertically and cut long lines into your leeks. Finally, cut from the base of the leek. You should now have small, diced pieces of leek! (See photos  – or Youtube videos help – this is how I first learned to cut leeks!) If leeks still feel damp, pat them dry with a paper towel. Cut until you have 1 ½ cups of diced leeks. Set aside.
6. Melt ½ tbsp of butter in frying pan over medium heat.

7. Once the butter is melted, add your leeks. Cook, stirring occasionally with a wooden spoon, until tender (about 7 minutes). *I like to let my leeks rest a bit between stirs; that way, some of the pieces begin to get a bit of brown on them – yum! *I also use this time to butter my baking dish – use the remaining tbsp of butter and generously butter your baking dish – make sure to get all of the crevices and the sides! (Tip: often, I use my bare hands to do this as it’s easier to feel if I’ve missed a spot!)
8. As the leeks begin to cook, measure your salt and pepper into a small prep dish. Stir to combine.
9. Once your leeks have softened, remove them from the heat (place on an open, cool burner).
10. Peel your potatoes. Cut each potato length-wise, and then slice into half disks (about 1/8 in thick).

11. We are going to layer our potatoes using a technique that I call ‘fish scaling’ (I often find that when I shingle potatoes (place them in a dish so part of each slice overlaps on the next), they take a really long time to cook – so I came up with my own layering technique!): Place a line of potatoes in a single layer facing one direction. Then, create the next row by placing the slices so they face in the opposite direction and the points fit into the divots from the first row (see pics). Continue with this pattern until you have one layer of potato slices covering the bottom of your pan.
12. Layer it: Sprinkle with about ¼ of your salt/pepper mixture. Then, sprinkle about 1 cup (1/3 of your cheese mixture) evenly. Next, sprinkle with about ½ of your leeks. Finally, sprinkle another 1/3 of your remaining salt/pepper mixture.
13. Add a second layer of potato slices, suing the same technique as above (I start in the opposite direction; this way, I make sure I have a layer of potato in every bite).
14. Layer it: sprinkle another cup of your cheese mixture, then the rest of your leeks, and half of your remaining salt/pepper.
15. Add your final layer of potato slices.
16. Layer it: sprinkle with one more cup of cheese (reserve about ½ cup for later) and your remaining salt/pepper.
17. In a small pot, heat your cream over medium-high heat, stirring slowly and constantly with a heatproof whisk. Once your cream begins to simmer (small bubbles form), pour your cream evenly over your potatoes.
18. Cover tightly with foil and place on a baking sheet.
19. Bake covered for 60 minutes.

20. Once your timer goes off, remove the foil, sprinkle with remaining cheese, and bake uncovered for an additional 40 minutes (you want the cheese to bubble and the top to have some light brown spots).
21. Remove from oven. Let rest 5 minutes.

Serve and Enjoy

Other Options

These potatoes make great leftovers! If you’d like to mix up your leftovers, use these in a breakfast skillet or in breakfast burritos (and serve with a hot sauce, like Tapatio). These keep well in the fridge for 3 days!

Tips, Tricks, and Tweaks

*While buying pre-shredded cheese is much easier (and Trader Joe’s even has a pre-shredded Swiss and gruyere combo), grating your own cheese will always produce a smoother, silkier texture. This is because pre-shredded cheese is treated and these preservatives make the cheese melt differently.