Preheat oven to 350. Butter a 12 cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
Arrange 1/3 of the potatoes in a dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/2 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream & stock. Pour over cheese & potatoes. Cover with parchment & foil.
Bake for 30 minutes. Increase tem to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 386 (62%)|
|Amt Per Serving||% DV|
|Total Fat 42.9g||57 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 129.8mg||40 %|
|Sodium 440.5mg||15 %|
|Potassium 1028.3mg||27 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 40.3g|
|Protein 17.5g||25 %|
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Calories per serving: 618
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