Saute chopped leeks until translucent.
- ½ pound - Leeks, chopped
- 5 large - Idaho potatoes
- ½ pound - Butter
- 1 ounce - Garlic, minced
- 6 ounces - Jalapenos, chopped
- 1½ pounds - Jack cheese, grated
- 1½ pounds - Cheddar cheese, grated
- Salt & pepper
- 2 cups - Heavy cream
- 1 cup - Half & half
- 2 ounces - Cornstarch
Peel potatoes and slice into 1/8" slices.
Rub butter & garlic on the bottom and sides of a baking dish or casserole.
Cover the bottom with a layer of sliced potatoes.
Add a layer of chopped leeks, jalapenos & both kinds of cheese.
Repeat the process, adding a little salt and pepper to each layer.
Mix heavy cream, half & half & cornstarch together and cover a couple of layers with a little of the cream mixture.
Continue layering until you're ½" from the top of the baking dish.
Cover with plastic wrap and then cover with aluminum foil.
Bake at 350° for about 1 hour.
Remove from oven, unwrap and let settle before serving.