Lunch: Au Gratin Potatoes 'n' Leeks Recipe

Ingredients

8 cups sliced peeled potatoes (1/4-inch slices)
3 medium leeks (white portion only), cut into 1/2-inch slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups 2% milk
1 block (4 ounces) Gruyere or Swiss cheese, shredded
1/8 teaspoon ground nutmeg

Instructions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13-in. x 9-in. baking dish.
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
Cover and bake at 325 ° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender.

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