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2 medium leeks, white and light green part only, halved lengthwise and thinly sliced (2/3 cup)
2 large onions, halved and thinly sliced (2 cups)
2 Tbsp. unsalted butter
1 tsp. salt
1/2
tsp. ground black pepper
2 Tbsp. snipped fresh chives
3 lb. red potatoes, peeled if desired, and thinly sliced
8 oz. Swiss cheese, shredded (2 cups)
1 14-oz. can chicken broth
4 slices white sandwich bread, processed into coarse crumbs
1/4 cup unsalted butter, melted
1. Grease a 3-quart oval or rectangular baking dish; set aside.
2. In a large skillet cook leeks and onions in 2 tablespoons hot butter over medium heat until tender (15 minutes); stir occasionally. Remove from heat; stir in salt, pepper, and chives.
3. Layer one-third of the potato slices in the prepared dish, overlapping as necessary. Top evenly with half of the leek mixture and 2/3 cup of the cheese. Repeat layers. Top with remaining potatoes and cheese.
4. Pour chicken broth over layers in dish. Bake, uncovered, in a 425° oven for 40 minutes, carefully tilting dish and spooning broth over potatoes twice. Combine bread crumbs and melted butter. Sprinkle potatoes with crumbs. Bake for 5 minutes more or until topping is golden and potatoes are tender. Let stand 10 minutes before serving. Makes 8 servings.
Make Ahead: Prepare and bake as above, except do not add bread crumb mixture. Cool, cover, and chill baked potato dish up to 24 hours. Let stand at room temperature for 1 hour. Bake, covered, in a 350° oven for 40 minutes. Uncover; add bread crumb mixture. Bake for 5 to 10 minutes more or until heated through. |
