I’ve been converted.  If you’re going to take the time to make scalloped potatoes, you need leeks, otherwise it’s practically a waste of effort.  Borrowed from ‘Savory Sweet Life’, by Alice Currah, these will be a highlight of any meal – enjoy!

Scalloped Potato and Leek Gratin

2 T. butter

2 large leeks, trimmed, cleaned and halved lengthwise, then thinly sliced (don’t use the tough, dark green ends)

1/2 t. EACH kosher salt AND freshly ground pepper

1 1/2 c. cream

2 cloves of garlic, minced

1/2 t. EACH nutmeg AND dried thyme

2 lbs. potatoes – Yukon Gold or Russet – peeled and thinly sliced

1/2 c. grated old cheddar

1/3 c. grated Parmesan

Preheat the oven to 375 and grease a medium-sized casserole dish (I used my favorite oval Corning Ware).  Melt the butter in a large skillet and then add the leeks, salt and pepper and cook and stir for about 5 minutes until the leeks are softened.  Transfer the leeks to a bowl and then add the cream, garlic, nutmeg and thyme to the skillet.  Cook the cream mixture gently over medium heat for about 5 minutes, then remove the skillet from the heat.

Place an overlapping layer of potato slices on the bottom of your prepared casserole dish, give them a sprinkle with salt and pepper, then scatter all of the leeks over the potatoes.  Pour on a third of the cream sauce, sprinkle on a third of the cheese, then repeat with layered potato slices, cream sauce and cheese 2 more times.  Bake uncovered for about 45 minutes until the potatoes are fork tender and the top is bubbling and golden.

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