Creamy Potato and Leek Side Dish with Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Monterey jack is often less expensive and melts well.

Sauté leeks in a pan with butter before starting the video.

Clean leeks by cutting off the furry end, slicing them in half, and rinsing under water to remove sand.

Chop 1.5 pounds of Yukon Gold potatoes into 1-inch cubes.

Add chopped potatoes to the sautéed leeks in the pan and stir to combine.

Season with salt and pepper, adding a little more salt since potatoes absorb it.

Pour in 1/4 cup of white wine and let the potatoes soak it up.

Add 1.5 cups of chicken stock to the pan and stir.

Let the mixture cook for about 20-25 minutes until the potatoes are soft.

After 25 minutes, add 2/3 cup of half and half and let it cook down a little.

Stir in 1 cup of Gruyere cheese and 1 teaspoon of dried thyme, mixing well.

Add a couple of turns of black pepper for extra flavor.

Transfer the cheesy potato mixture to a pan for freezing or serving.

Optionally, toast breadcrumbs in butter, salt, and pepper to sprinkle on top when reheating.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens