12 baby yukon gold potatoes, peeled and sliced thin
2 leeks - trimmed and sliced thin as well
3/4 of a stick of butter
3 cloves of garlic
1/2 lb. gruyere cheese
Wash, peel and thinly slice potatoes and leeks. Melt the butter in a large skillet and add leeks and garlic. Saute about 3 minutes until soft and add sliced potatoes. I season the leeks and potatoes at this time generously with some garlic salt, pepper, and hot hungarian paprika for a little spice! Saute the potatoes and the leeks for about 10 minutes more. Meanwhile, grate the gruyere cheese coarsely and set aside.
Coat a baking dish with PAM and spread half of the potato mixture into the dish. Sprinkle the potato mixture with the gruyere cheese. Add the remainder of the mixture and top with the rest of the gruyere cheese and grind a little more pepper and sprinkle lightly with a little kosher salt.
Bake at 350 for 30 to 45 minutes. They should be lightly browned and bubbly. The gruyere cheese makes these potatoes amazingly creamy and flavorful!
Yukon Gold's on their way out!
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