Place half & half, garlic cloves and bay leaves in a 6-qt. stockpot. Bring to a gentle boil over medium heat. Add potatoes; gently boil, uncovered, for 25 to 30 minutes or until potatoes are very soft. Drain potatoes in a colander set over a large bowl; reserve cooking liquid. Return potatoes and garlic cloves to stockpot; remove and discard bay leaves.
Creamy whipped garlic mashed potatoes with buttery leeks, three cheeses and crispy Spanish ham—baked until golden brown and bubbly. Made for a crowd and enjoyed by all!
Servings and Ingredients
|1 (1-qt.) carton Hy-Vee half & half|
|4 large cloves garlic|
|2 fresh bay leaves|
|1 (5-lb.) pkg. Hy-Vee One Step russet potatoes, peeled, cut into ½-in.cubes and rinsed|
|5 tbsp. Hy-Vee salted butter, divided|
|3 leeks, washed and bias-sliced (about 3 cups; white and light green parts only)|
|1 tsp. kosher salt, divided|
|1 (8-oz.) container mascarpone cheese, divided|
|½ c. coarsely shredded Soirée Parmesan cheese chunk, divided|
|½ c. coarsely shredded Culinary Tours Gruyère cheese, divided|
|½ c. coarsely shredded Culinary Tours Cheddar cheese, divided|
|1 (4-oz.) pkg. speck Americano prosciutto|
|Fresh chives, for garnish|
Things To Grab
- 6-qt. stockpot
- Large bowl
- 13x9x2 baking dish
- Large skillet
- Wooden spoon or silicone spatula
- Electric hand mixer
- Large rimmed pan
- Parchment paper
Meanwhile, preheat oven to 375 degrees. Grease a 13x9x2 baking dish with 1 Tbsp. butter; set aside.
Heat remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add leeks; season with ½ tsp. kosher salt. Cook for 4 to 6 minutes or until softened and lightly golden brown, stirring occasionally.
Add 2 cups reserved cooking liquid mixture and ¾ cup mascarpone cheese to stockpot with potatoes. Beat with an electric hand mixer until creamy and well combined, adding additional cooking liquid if needed. Stir in leeks; ¼ cup Parmesan, ¼ Gruyère and ¼ cup Cheddar cheeses; and remaining ½ tsp. kosher salt.
Spoon potato mixture into prepared baking dish. Top with remaining ¼ cup Parmesan, ¼ cup Gruyère and ¼ cup Cheddar cheese; set aside.
Line a large rimmed baking pan with parchment paper. Place speck slices, in a single layer, in the prepared baking pan.
Bake potatoes, uncovered, on center rack in oven for 20 to 25 minutes or until bubbly and golden brown. Bake speck on lower rack for 12 to 15 minutes or until fat turns golden and meat is crispy; drain on paper towels.
To serve, top with crispy speck, remaining dollop of mascarpone cheese. Garnish with chives, if desired.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 75mg
- Sodium: 510mg
- Total Carbohydrates: 37g
- Protein: 13g