Pittsburgh Hot Plate

4 large leeks
3-4 pounds red skin or new potatoes
½ cup chopped parsley
1 ½ cups heavy cream
1 tablespoon caraway seeds
1 teaspoon fresh nutmeg
½ cup good quality parmesan cheese
Salt and pepper to taste

Directions:

Wash the leeks and potatoes. Thinly slice the leeks at the white end, just until you begin to cut into the green part of the leek.
Thinly slice the potatoes.

Grease a casserole dish with non-stick spray. Place a small amount of cream in the bottom of the dish. Next, add a layer of sliced leeks, then potatoes. Place a small amount of cream over the potatoes and leeks, then dust with the chopped parsley, caraway seeds, nutmeg, parmesan cheese, and salt and pepper. Repeat this process until all of the leeks and potatoes are gone, finishing with the remaining cream, and a thick layer of parmesan cheese, salt and pepper, and chopped parsley.
Bake in the oven for at least 45 to 50 minutes, until the top is golden brown and bubbly.!