Scalloped Potatoes With Leeks
If you’re a fan of leek and potato soup (and really who isn’t) than you will love these scalloped potatoes with leeks. It’s a very classic recipe that I have been using for years. I have made it with onions before and gave it a try with leeks because I absolutely love them in anything. This simple switch added so much flavour, as leeks do to so many other recipes.
The best part about this recipe, is that you can prep it the night before serving, which makes it so much easier if your feeding a crowd and planning a big menu. Just need to bake it the day of. As many items on that menu that you could make a head – the fewer headaches and anxiety attacks. And we all want fewer of those! Its also a versatile recipe which makes it a great one. If you add or substitute things in a recipe and it still turns out perfect every time – you got yourself a good recipe. This would be great with some crispy bacon laced through it as well and you can also switch up the potatoes with sweet ones too. You can also play around with the cheese combinations too.
Have fun with it and make it your own! This is a staple in our kitchen and when I don’t have leeks on hand or available I will use caramelised onions or I will use chives or green onions in place of the leeks. No matter what delicious add-in you use, these scalloped potatoes will always be tender creamy and cheesy and just what you want in a great side dish.
- 2½ lbs of russet potatoes or approx 6 peeled and thinly sliced
- 2 leeks trimmed thinly sliced and washed well (light green and white parts only)
- 5 tbsp butter separated plus more to grease pan
- 1¾ cup of heavy cooking cream
- 3 cups grated white sharp cheddar (Gruyere is perfect for it too for a splurge)
- 1 garlic clove minced
- ½ tsp nutmeg
- 2-3 sprigs of fresh thyme
- Salt and pepper to taste
Preheat oven to 400 ° F and grease a 9x13 baking dish
In a small pot add the cream, garlic, thyme and 3 tbsp of butter and the nutmeg and set over low heat until warm and butter has melted
In another small pan over medium heat melt remaining 2 tbsp of butter and add the leeks and sauté them for a few minutes until they are very soft and translucent , season with salt and pepper and then remove from heat and set aside
Arrange 1⁄3 of the potatoes in dish, slightly overlapping slices. Sprinkle a little salt and pepper, followed by ½ of the leeks and 1⁄3 of the cheese, and then repeat. Top with remaining potatoes. Then carefully pour the cream garlic mixture over the potatoes and then gently push on the potatoes making sure the liquid is evenly dispersed.
Sprinkle with the remaining cheese and cover with parchment and foil.
Transfer dish to a baking sheet and bake for 50 minutes covered and then another 25-30 uncovered until the potatoes are golden brown, bubbling and cooked through. (Mixture can be made ahead and refrigerated overnight)
Let the potatoes rest for 15-30 minutes after coming out of the oven before cutting though and serving
Adapted from Martha Stewart