From Sandi's Recipe File - Make Ahead Potato Gratin

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"Make Ahead Potato Gratin"

Recipe Source:
From Anne's Personal Collection

Serving Size: Makes 8 servings

Amount Ingredient

2 pounds yellow flesh potatoes, unpeeled (about 5 medium)

1 tablespoon olive oil

2 medium leeks, trimmed and sliced thin, (white and pale green parts only)

Salt and pepper

1 1/3 cups grated old white cheddar cheese or queso de cabra al vino

7 tablespoons grated parmesan cheese

2/3 cup vegetable broth

Preparation Instructions:

In large saucepan, cover unpeeled potatoes with cold water, bring to a boil and cook for about 30 minutes or till tender crisp. Drain and let stand at room temperature until cool enough to handle. (about 20 minutes).
Meanwhile, in a large heavy frypan, heat oil over medium low heat, add leeks and cook about 12 minutes or until tender crisp, do not let brown, stirring frequently.
Peel potatoes and cut into 1/4 inch thick slices, arrange half the potato slices, in a single layer in a greased 13 X 9 baking dish. Sprinkle evenly with half the leeks, sprinkle with 1/3 cup cheddar cheese & 3 tablespoons parmesan cheese. Arrange remaining potato slices in single layer, on top of cheeses. Sprinkle evenly with remaining leeks. Sprinkle with salt and pepper. Evenly and slowly drizzle vegetable broth over top. Sprinkle with remaining 1 cup cheddar, then with remaining 4 tablespoons parmesan cheese. (Make ahead: Cover tightly with plastic wrap and refrigerate for up to 5 hours. Remove from refrigerator and let stand at room temperature for 30 minutes before baking.)
Bake at 400 degrees for 15 minutes or until heated through. Remove from oven and let stand for 3 minutes before serving. Serves 8.

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