Who doesn’t love potatoes and cheese? The subtle oak in our Estate Chardonnay goes beautifully with these creamy potatoes. We recommend enjoying a glass while these roast in the oven. Serve this side dish with Cornish game hens for a full meal.
4 potatoes, peeled and thinly sliced
2 tbsp. butter
1 tbsp. olive oil (we suggest local Rancho Olivos Arbequina Oil for a buttery flavor)
4 chopped leeks (white and light green parts only)
3 cups grated Gruyère cheese
6 tbsp. butter
6 tbsp. flour
2 cups milk
Salt and pepper
Preheat your oven to 375 degrees. In a skillet, heat the olive oil over medium high heat. Add the leeks and cook until softened. Set aside.
Butter a casserole dish generously. Arrange potatoes overlapping in a single layer. Cover with half of leeks and 1 cup of cheese. Layer more potatoes on top, and cover with remaining leeks and another cup of cheese. Top with final layer of potatoes. Reserve the remaining cup of cheese.
In a small saucepan, melt the butter over medium heat. Add flour, one tablespoon at a time, whisking until smooth. When all flour is incorporated, slowly pour in the milk. Heat and simmer until mixture is thickened. Season with salt and pepper.
Pour the sauce over the potatoes slowly, allowing it to seep down to the bottom. Top with the remaining cheese.
Bake for 45 minutes or until potatoes are done and cheese is melted and bubbly. Let rest 5 minutes, then serve.