Makes 4 servings.
- 3 russet potatoes, peeled
- 2 leeks, split, washed and cut into 1" slices
- 1 Tbsp. butter, softened
- 1 cup King’s Choice® Edam cheese, cubed
- 1-1/2 cups heavy cream
- 4 eggs
- 1/2 tsp. salt
- 1/2 tsp. black pepper, ground
- 2 Tbsp. chived, finely minced
Slice the potatoes about 1/4" and blanch until just done in lightly salted boiling water. Remove potatoes and set aside. Add the leeks and cook in the potato blanching water for 2 minutes. Drain and set aside.
Butter a 9" pie tin, arrange the potato slices on the bottom, slightly overlapping, press o flatten. Reserve the additional slices for later. Spread blanched leeks over potatoes.
Combine the cheese, cream, eggs, salt, pepper and chives in a bowl, stir well. Pour over the potatoes and leeks and top with remaining potato slices. Bake in a preheated 350° F over for 45 minutes to an hour until browned.
Remove from the oven, let stand to firm. When firm, cut into wedges then set on a plate and keep warm until served.