Because of county curfews that are in effect for Hennepin, Ramsey, Anoka and Dakota counties, all of our stores in those counties will close at 7 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13. Our stores that are not in those counties – Prior Lake, Woodbury, Chanhassen and St. Cloud – will close at 10 p.m. on Monday, April 12 and open at 6 a.m. on Tuesday, April 13.
1.5-2poundsYukon gold potatoes, sliced into 1/8-inch pieces
2large leeks, white and green parts lightly sliced
8ouncesshredded gruyere cheese
chives, for topping
Heat oven to 350 F.
Melt butter in a pan over medium heat.
Add leeks, season with ¼ teaspoon of salt and cook until softened, about 10 minutes.
Spread ½ of the potato slices on bottom of a greased 9x13 pan.
Top with ½ of the leeks and ½ of the shredded cheese.
Repeat with remaining potatoes, leeks and cheese.
In a small bowl, whisk together cream, milk, nutmeg and remaining ¼ teaspoon salt.
Pour over potatoes.
Cover baking dish with aluminum foil.
Bake in preheated oven for 40 minutes.
Remove foil, increase oven temperature to 425 F, and bake another 15 minutes, until bubbling and golden brown.
Serve topped with chives. Enjoy!