Scalloped Red Potatoes With Leeks and Fennel

Submitted by KathyP53

"Great for holiday dinners!"

 

• Ready In: 22hrs
• Ingredients: 10
• Serves: 6-8

ingredients

• 2 tablespoons butter
• 2 cups chopped leeks
• 2 cups chopped fennel
• 1 tablespoon minced garlic
• 1 1⁄2 teaspoons salt, divided
• 3⁄4 teaspoon fresh ground black pepper, divided
• 3⁄4 cup heavy whipping cream
• 1 cup grated parmesan cheese
• 1 cup grated monterey jack cheese
• 2 lbs red potatoes, thinly sliced

directions

1. Preheat oven to 400 degrees.
2. In a large skillet, melt butter over medium heat. Add leek, fennel, garlic, 1/2 teaspoons salt, and 1/4 teaspoons pepper; cook for 10-12 minutes, stirring frequently, until tender.
3. In a medium bowl, combine cream, remaining 1 teaspoons salt, and remaining 1/2 tsp pepper; whisk to combine well.
4. In a separate bowl, combine cheeses.
5. In a 2 quart baking dish, layer half of potatoes, half of leek mixture, half of cheese, and half of cream mixture, repeat layers. Place dish on a baking sheet. Cover with nonstick aluminum foil. Bake for 1 hour and 30 minutes. Remove foil, and continue baking for 15 minutes, or until potatoes are tender. Let stand for 15 minutes before serving.