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Ingredients

4 tablespoons unsalted butter, cut into 4 pieces, divided

1/2 cup panko bread crumbs

1 1/4 teaspoons table salt, divided

1 pound leeks, white and light-green parts only, halved lengthwise, sliced 1/2 inch thick, and washed thoroughly

1 1/2 pounds Yukon gold or red potatoes, cut into 3/4-inch pieces

1 1/2 cups chicken broth

1/4 cup dry white wine

3/4 cup heavy cream

1/2 teaspoon pepper

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Instructions

Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add panko and ½ teaspoon salt and cook, stirring often, until golden brown, 3 to 6 minutes. Transfer to bowl; set aside. Wipe skillet clean with paper towels.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add leeks and ¼ teaspoon salt and cook, covered, until softened, about 6 minutes, stirring halfway through cooking.

Stir in potatoes, broth, wine, and remaining ½ teaspoon salt and spread into even layer. Cover and bring to vigorous simmer over medium-high heat. Reduce heat to medium-low and simmer, covered, until potatoes are fork-tender, 20 to 25 minutes.

Stir in cream and pepper and return to simmer. Continue to cook, uncovered, until spatula leaves trail when dragged through mixture, 4 to 6 minutes longer.

Off heat, stir in Gruyère. Sprinkle evenly with panko mixture. Serve.

Prep Time: 20 min
Cook Time: 35 min

Creamy Potatoes and Leeks