Potato & Leek Bake

5 tbsp. butter, divided
2 lg. leeks, sliced
2 tbsp. minced garlic
2 lbs. baking potatoes, peeled (about 4 medium)
1 c. heavy cream
1 c. milk
3 eggs
2 tsp. salt
1/2 tsp. pepper
3 slices day-old dense white bread
2 oz. shredded Parmesan cheese

Preheat oven to 375F. Generously grease shallow 10 cup baking dish with 1 tablespoon butter; set aside. Melt 2 tablespoons butter in large skillet over medium heat. Add leeks and garlic. Cook and stir 8 to 10 minutes or until leeks are softened. Remove from heat; set aside.
Cut potatoes crosswise into 1/16 inch slices. Layer half the potato slices and top with half the leek mixture. Repeat layers. Whisk cream, milk, eggs, salt and pepper in medium bowl until well blended; pour over vegetables in the baking dish.
To prepare bread crumbs, cut bread slices into 1 inch pieces and place in food processor; process until fine crumbs form. Measure 3/4 cup crumbs; place in a small bowl and mix with Parmesan cheese. Melt remaining 2 tablespoons butter and add to crumb mixture; stir. Sprinkle crumb mixture evenly over vegetables.
Bake 50 to 60 minutes or until top is golden and potatoes are tender. Let stand 5 to 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user CELTIC_WITCH.