Comfort food from the Deep South. This recipe derives from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Cook leeks in boiling water; boil and slice potatoes.
- Drain both very well.
- Arrange the vegetables in a baking dish and pour the white sauce over them.
- Add the cheese, bread crumbs and seasonings; bake at 350F for 15 minutes or until heated through and bubbly.
I love this recipe, instead I cooked the leeks hole and the potatoes halved. Then I sliced the leeks and the potatoes arranged in layers. My husband loved it, thanks.
I love leeks and this was very tasty. Needed to save some time, so I cooked the potatoes, sliced, along with the leeks. I wouldn't recommend doing it that way, as they turned a little to soft on me. Loved the white sauce on this and I used Muenster cheese as my choice. :)