Yes! This Is A Potatoes, Eggs, Leeks & Cheese Casserole

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 2 -3 tablespoons butter
• 1 garlic clove, minced
• 1 large shallot, french, minced
• 1 large leek, thinly sliced
• 1 small sweet onion, chopped
• 1/2 large sweet red pepper, thinly sliced
• 4 ounces cream cheese, garlic, room temperature
• 2 1/2 teaspoons coarse sea salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/3 cup milk
• 1/3 cup heavy cream
• 2 large eggs
• 1 lb yukon gold potato, peeled, very thinly sliced
• 1/2 cup provolone cheese, grated
• 1/4 cup cheddar cheese, grated

Recipe

• 1 preheat oven to 350 degrees.
• 2 butter a baking dish and set aside until needed.
• 3 melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
• 4 saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
• 5 in a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
• 6 next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
• 7 add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
• 8 next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
• 9 if necessary to prevent burning cover the potatoes with tinfoil.
• 10 before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
• 11 bake for 1 â?? 1½ hours in a 350 oven.