Scalloped Potato and Leek Gratin
- Total Time: 55 Minutes
Description
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, and all I added was a little more cream and cheese – enjoy!
Ingredients
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 to 2 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 to 2 c. grated old cheddar (or another strong cheese)
1/3 c. grated Parmesan (or just use more of your chosen strong cheese)
Instructions
Preheat the oven to 375 and grease a 9 x 13-ish casserole dish – I’ve used my lasagna pan to keep the layer thin and assist in faster cooking. 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 (start with 2 cups), 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 light 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. If you’re making these ahead or already know you’ll have leftovers, free pour on a little extra cream or whole milk…slightly saucy is generally better than dry! Bake uncovered for about 45 minutes until the potatoes are fork tender and the top is bubbling and golden.
- Category: Potatoes
