Scalloped Potatoes with Leeks and Cream - Recipe


SCALLOPED POTATOES WITH LEEKS AND CREAM
1/4 c. unsalted butter 4 c. sliced leeks (white & pale green part only), about 2 lbs. Salt & pepper 1 tbsp. butter 2 c. whipping cream 3 lg. garlic cloves 4 lbs. Russet potatoes, peeled & thinly sliced 2 c. Gruyere cheese, grated 2/3 c. freshly grated Parmesan cheese (do not use canned) Melt 1/4 cup butter in heavy large skillet over medium heat. Add leeks and stir to coat. Reduce heat to medium low. Cover and cook until leeks are tender, stirring occasionally for 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes. Season with salt and pepper. Preheat oven to 375 degrees. Rub 9"x13" pan with 1 tablespoon butter. Mix cream and garlic in small bowl. Arrange 1/2 potatoes in dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of the Gruyere cheese. Ladle 1/2 cream mixture over. Repeat layering with remaining potatoes, Gruyere and cream. Sprinkle with Parmesan. Can be prepared 6 hours ahead. Cover and refrigerate. Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is a deep golden brown, about 1 hour and 15 minutes. Let stand 15 minutes before serving. 8 servings.

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Scalloped Potatoes with Leeks and Cream

· Dec 30 · #170143

Nicole (California) says:

I've been using this recipe for almost 10 years now (found it randomly online a LONG time ago). Everytime I make it I get rave reviews from friends and family. I always make it as a side to a baked spiral ham - but seriously, you can have this with any wintery meal. I tend to make it one day ahead because there's a lot of do ahead work. You can also cook this a day ahead and then re-warm it when ready to serve. Takes about an hour to put this all together, so make sure you have comfy shoes while you prep - and a glass of wine. I wouldn't change anything about this dish. 5-star review from me!

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