Potatoes with Sun-dried Tomato and Basil
	2 kg    potatoes   2 Tbs    olive oil   4 medium    leeks   2 cloves    garlic   185 g    sun-dried tomatoes   .5 cups    basil, fresh   600 ml    thickened cream   1/3 cups    milk   80 g    parmesan cheese   .5 tsp    paprika     1 Prep: Using a mandolin, thinly slice potatoes and leeks. Slice the sun-dried tomatoes, crush the garlic, shred the basil and grate the parmesan cheese. 2 Grease baking dish (14 cup capacity). Thinly slice potatoes. Heat oil in pan, add leeks and garlic, cook, stirring, until leeks are very soft. Remove from heat stir in tomatoes and basil. 3 Spread half the potato into prepared dish, top with leek mixture; top with remaining potato. Pour combined cream and milk over potato, sprinkle with combined cheese and paprika. Bake, uncovered, at 180°C for about 1 hour. Cool, cover and freeze. 4 Defrost well and finish baking, uncovered, at 180°C for another 1 hour or until the potato is tender and top is well browned.   Servings: 10 Preparation time: 30 minutes Cooking time: 2 hours Ready in: 2 hours and 30 minutes   Copyright © 2006, The Gourmet Saint