I had no doubt, Lesley. Leeks are so close to my heart, they go with almost anything (in my eyes). Love that you enjoyed the recipe, and love you putting your own twist on it. Enjoy!

Hi again Audrey, the leeks worked really well! I sautéed them until they were just cooked and added to the potatoes and cream. Delicious!

Thanks Audrey, will let you know how it goes!

Hmmmm, good question Lesley. I think the best course of action would be to sauté the leeks first before adding them to the dish to bake. I think both taste and texturally this would be ideal. Please let me know if you do try it, it sounds very good!

You’re so very welcome, Steve. Glad you enjoyed it. I know some people come solely for a recipe, which is why I include a “jump to recipe” button, but I know many readers also enjoy a little history of the dish as well, and it’s my pleasure to include it. Hope you’ll enjoy the recipe!

Very kind of you, Joann! 🙂

I think either would work, Sarah. But personally I would go with the second option, and just reheat with the cheese the next day. The first option, you risk overcooking the potatoes due to it cooking twice, and cooling down twice (where it still continues cooking a bit). Either would work, but option 2 is what I’d pick. Good luck and enjoy!