Hands-on time: 30 min.
Total time: 1 hr. 40 min.
¼ cup butter
3 small leeks, white part only, diced
2 medium jalapeno peppers, seeded and finely diced
1½ tsp. kosher salt
1 tsp. black pepper
2 cups heavy cream
1½ cups half-and-half
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
3 lbs. russet potatoes, peeled and thinly sliced
1. Preheat oven to 350.
2. Melt butter in a Dutch oven over medium heat. Add leeks and next 3 ingredients; saute 4 minutes or until tender.
3. Add cream and half-and-half; bring to a simmer. Remove from heat; add cheeses, stirring until melted.
4. Add potatoes to cream mixture; toss gently. Pour mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake for 1 hour. Remove foil and bake for 15 minutes or until lightly browned. Let stand 5 minutes before serving.