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Scalloped Potatoes with Leeks
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Brief Description
Baking scalloped potatoes just got easier: This recipe can be prepped a day in advance and then stored, baked, and served in the same casserole dish (meaning fewer dirty dishes for you to clean later). Made with Gruyere cheese and baked to golden-crusted perfection, these spuds are bound to be devoured.
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Main Ingredient
Russet potatoes, 2.5 lb
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Category: Vegetables
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The picture shows nice thin slices. I would recommend using the Cuisinart for this.
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Posted By: ejackson58
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Posted On: Nov 27, 2013
Number of Servings:
Ingredients:
- 2 tablespoons - unsalted butter plus more for baking dish
- 2 whole - leeks trimmed, thinly sliced, rinsed well (about 1 cup)
- 6 whole - russet potatoes 2.5 lb, peeled and thinly sliced
- 1/2 teaspoons - coarse salt
- 1/8 teaspoons - nutmeg freshly grated
- - pepper freshly ground, to taste
- 8 ounces - Gruyere cheese shredded (about 3 cups)
- 1 cups - heavy cream
- 1 cups - chicken stock homemade or low-sodium store-bought chicken stock
Directions:
STEP 1
Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
STEP 2
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
STEP 3
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
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