Creamy Leek and Potato Skillet
Ingredients
- 3 mediumleeks
- 1½ poundpotatoes (waxy or all-purpose)
- 3 tablespoonunsalted butter
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 cupchicken or vegetable broth
- ½ cupheavy cream
- 3 sprigsthyme
- ¾ cupsharp cheddar cheese
Prep
- 01
Slice 3 medium leeks (white and light green parts only) into 1/2-inch half-moons, then rinse thoroughly in a colander to remove any trapped soil.
- 02
Dice 1.5 pounds potatoes into 1/2-inch cubes (no need to peel).
Method
- 01
Melt 3 tablespoons butter in a large skillet over medium heat.
- 02
Add the sliced leeks and sauté for 5-7 minutes, stirring occasionally, until they soften and turn golden at the edges.
- 03
Add the diced potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and the thyme sprigs. Stir well.
- 04
Pour in 2 cups broth. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15-18 minutes, until potatoes are tender when pierced with a fork.
- 05
Stir in 1/2 cup heavy cream and 3/4 cup cheddar cheese. Cook uncovered for 2-3 minutes, stirring gently, until the cheese melts and the sauce is creamy.
- 06
Remove thyme sprigs. Taste and adjust seasoning with salt and pepper. Serve hot.
Spice Tips
For a subtle warmth, add a pinch of cayenne pepper or smoked paprika when the cream goes in. A splash of white wine (1/4 cup, added with the broth) brightens the flavor if you have it on hand.
Make ahead: Prep the leeks and potatoes up to 8 hours in advance and store separately in the fridge. Leftovers keep in an airtight container for 3 days and reheat gently on the stovetop with a splash of broth or cream.