Ingredients:
1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons kosher salt, flakes
2 teaspoons finely ground white pepper
1 small jalapenos, seeds removed and minced
3 ounces leeks, chopped ( white part only)
3 cups grated good quality cheddar cheese
4 lbs russet potatoes, peeled and sliced 1/4 inch thick
Directions:
Preheat oven to 350 F.
Spray bottom and sides of a 9×12 inch baking dish with non-stick cooking spray.
Place cream, half-and-half, salt and pepper in a heavy sauce pan and bring to a simmer over medium high heat.
Place jalapeno, leeks and cheese in a large mixing bowl, add cream and mix thoroughly.
Add potatoes and mix.
Spread potato mixture evenly in prepared baking dish, cover tightly with foil and bake 45 minutes.
Remove foil and bake 15 minutes or until browned and potatoes are tender.
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.