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Leek and Potato Au Gratin

Leek and Potato Au Gratin

Ingredients

4 medium russet potatoes peeled and thinly sliced
1 leeks white part only, split in half and cleaned
2 small bulbs fennel, quartered and thinly sliced
1 tablespoon unsalted butter
2 tablespoons olive oil
1-1/2 tablespoons garlic, minced
2 cups heavy cream
½ cup grated Asiago or Romano cheese
  Salt and pepper to taste

Cooking Instructions

Preheat oven to 350 F. Butter the inside of a 2-quart baking dish. In a sauté pan, heat olive oil and butter over medium heat until butter foams. Add leeks and fennel and sauté for 15 minutes, until tender. Mix potatoes in a large mixing bowl with the cream, salt and pepper. Add cooked fennel and onion and stir to combine. Pour contents into baking dish. Top with cheese. Bake for 1-1/2 hours or until potatoes are tender and top is browned and bubbly.

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