Creamy Potatoes and Leeks | America's Test Kitchen

Name: Creamy Potatoes and Leeks | America's Test Kitchen
Ingredients: 4 tablespoons unsalted butter , cut into 4 pieces, divided; ½ cup panko bread crumbs; 1¼ teaspoons table salt , divided; 2 pounds leeks , white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly; 1½ pounds Yukon gold potatoes , unpeeled, cut into ¾-inch pieces; 1½ cups chicken broth; ¼ cup dry white wine; ¾ cup heavy cream; ½ teaspoon pepper; 2 ounces Gruyère cheese , shredded (⅔ cup); 2 teaspoons chopped fresh thyme or oregano

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This cheesy, bread crumb–topped casserole comes together on the stovetop.

Keywords

Side Dishes
Vegetables
Cheese
Potatoes
Easter

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Ingredients

4 tablespoons unsalted butter , cut into 4 pieces, divided
½ cup panko bread crumbs
1¼ teaspoons table salt , divided
2 pounds leeks , white and light-green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly
1½ pounds Yukon gold potatoes , unpeeled, cut into ¾-inch pieces
1½ cups chicken broth
¼ cup dry white wine
¾ cup heavy cream
½ teaspoon pepper
2 ounces Gruyère cheese , shredded (⅔ cup)
2 teaspoons chopped fresh thyme or oregano