Ingredients
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2 -3 tablespoons butter
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1 small sweet onion, chopped
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1/2 large sweet red pepper, thinly sliced
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4 ounces cream cheese, garlic, room temperature
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2 1/2 teaspoons coarse sea salt
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1/4 teaspoon ground nutmeg
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1/2 teaspoon thyme
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1/2 teaspoon oregano
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1/3 cup milk
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1/3 cup heavy cream
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2 large eggs
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1/2 cup provolone cheese, grated
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1/4 cup cheddar cheese, grated
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1 garlic clove, minced
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1/2 teaspoon ground black pepper
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1 large shallot, French, minced
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1 large leek, thinly sliced
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1 lb yukon gold potato, peeled, very thinly sliced
Instructions
- Preheat oven to 350 degrees.
- Butter a baking dish and set aside until needed.
- Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
- Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
- In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
- Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
- Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
- Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
- If necessary to prevent burning cover the potatoes with tinfoil.
- Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
- Bake for 1 – 1½ hours in a 350 oven.