Ingredients
2
tablespoons butter or margarine, softened
3
tablespoons Gold Medal™ all-purpose flour
2
teaspoons chopped fresh thyme leaves
1
teaspoon salt
1/2
teaspoon freshly ground pepper
3
cups whipping cream
6
large Idaho or russet baking potatoes (about 3 lb)
3
cloves garlic, finely chopped
1
medium leek, rinsed, cut lengthwise in half and thinly sliced (2 cups)
1 1/2
cups shredded sharp Cheddar cheese (6 oz)
Preparation
Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with softened butter.
In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth.
Peel potatoes; cut into 1/4-inch slices, then cut slices into quarters. Add potatoes, garlic and leek to cream mixture, stirring to coat. Spoon potato mixture into baking dish.
Cover with foil; bake 30 minutes. Uncover; bake 25 minutes or until top is lightly browned and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serve immediately.
