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Potatoes Dauphinoise with Prunes and Leeks
Ingredients
  • 2 Tablespoons butter, softened
  • 2 Pounds small Yukon gold or yellow potatoes, scrubbed clean
  • 2 small leeks, ends trimmed, sliced lengthwise in half
  • 1 Cup halved or quartered prunes
  • 2 ½ Cups chicken broth
  • 1 Cup heavy (whipping) cream
  • 2 garlic cloves, minced
  • 2 Tablespoons chopped fresh chives, plus more for garnish
  • Salt, freshly ground pepper to taste
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