- 8-10 Russet potatoes
- 1 quart Heavy cream
- 3 Leeks
- 1/2 bag Shaved parmesan
- Slice potatoes thin on mandolin or carefully with a Chef Knife.
- Slice the leeks into thin half-moons, spray with cooking oil and line the inside of a 9" x 13" cake pan with parchment and build up layers with potato, leek, cream, parmesan and repeat until the pan is full to the top.
- Cover pan in parchment, plastic and foil and bake at 350 for 45 min.
- Cool with a weighed down pan on top.