8 large potatoes, peeled and sliced
2 leeks, rinsed and thinly sliced
1/4 cup flour
2 tbsp chicken bullion
2 cups heavy whipping cream
1 cup sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
Mix together heavy cream and chicken bullion. Add flour, leeks, salt & pepper. Pour mixture evently over potatoes. Top with cheddar cheese. Cover and bake on 350˚ for 2 hours or until tender. Remove cover for last 10-15 mins to brown top.
Serves: 8-10