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.