3 pounds russet potatoes, sliced 1/8″ thick and boiled until soft
1 large leek, peeled and sliced
2 cups mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 cup whole milk
1/2 cup half and half
1–2 sprigs fresh rosemary
3oz taleggio or other soft cheese, cut in small cubes
Preheat oven to 350 degrees.
In a large pot, heat olive oil over medium heat. Add leeks and mushrooms (if using), cooking until soft (about 3-5 minutes). Add white wine, salt, and pepper. Cook until wine is reduced, about 2-3 minutes more. Add milk and cream and reduce heat to a simmer. Simmer until liquid thickens, about 10 minutes.
Grease a 9×9, 8×8 or round baking dish with oil or butter. Add potato slices in one layer on bottom of dish, until covered. Spoon 1/2 cup vegetable/dairy mixture over potatoes, crumble 1/3 of taleggio on top, and sprinkle 1/3 of rosemary. Add two more layers of potatoes, vegetable/diary mixture, cheese, and rosemary. Add a pinch of salt and pepper to the very top of the potato dish, and cover with foil.
Bake for 30 minutes with foil on top, then remove foil and return dish to oven, baking another 30 minutes or until potatoes are soft and easy to stick a fork into, and cheese is golden brown.
Make, but don’t bake, and refrigerate overnight to cook the next day. The flavor difference is definitely worth it!