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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 28, 2008
This was very very good!. I did add some fresh thyme to the leek mixture and I'll add to the reviewer who says that this makes a lot of food. But that's good!, my husband was delighted that thre were leftovers the next day and said that cold was even better. I think this would be very good with the leek mixture mixed with cheddar cheese sauce, too. Mmm, a wonderful winter sunday meal.
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Reviewer:

MAVILU
Photo by MAVILU
Cooking Level: Expert
Living In: Upland, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Apr. 23, 2008
Delish! I made the potatoes much less creamy (used a little butter and some 1% milk instead of cream) and kept the skins on because I'm a freak who loves fiber, but I can see how this would be good with just the flesh of the 'taters. Too, I found the serving size a bit off; I halved the recipe and still got way more than what I would consider 6 servings. (Still working through the leftovers, to be honest!)
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Reviewer:

Rachel K
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Dec. 28, 2007
I needed something for a pot luck and this turned out to be perfect! Big oops, though -- I realised at the last minute that I was out of potatoes, so I used whole wheat macaroni as the base and turned it into a "gourmet" mac-n-cheese. But it is the combination of flavours that really makes it -- the leeks, ham, nutmeg and pepper are delicious together. I'm sure it will be even better with the creamy mashed potato base, but even the way I made it, it was gobbled up instantly!
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1 user found this review helpful

Reviewer:

ahfisher
Cooking Level: Expert
Home Town: Boston, Massachusetts, USA
Living In: Montreal, Quebec, Canada
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