Scalloped Potatoes with Leeks and Cream
from the kitchen of Nicole Jordan
Serves 8
This recipe was given to me by my friend Gail Saunders who got it from Dixie Elm - thanks Gail & Dixie!!
Preparation Time
Ingredients
- 4 tablespoons butter
- 4 cups sliced leeks (white & pale green parts only; ~3 leeks)
- salt & pepper
- butter or pam to grease dish
- 2 cups (or 1 pint) whipping cream
- 3 large garlic cloves, crushed
- 4 lbs russet pototoes, pealed & thinly sliced
- 2 cups grated white cheddar or Gruyere (~ 8 oz)
- 1/3 cup freshly grated parmesan cheese
Directions
- melt butter in skillet over medium heat; add leeks and stir to coat. Reduce heat to medium-low, cover and cook until leeks are tender, stirring occasionally (~ 8 min).
- uncover and cook until almost all liquid is absorbed (~3 min). Season leeks with salt & pepper.
- preheat oven to 375. Grease a 9x13x2-inch baking dish.
- mix cream and garlic in small bowl.
- arrange half of potatoes in dish, season generously with salt & pepper.
- cover with leeks, sprinkle with half of cheddar cheese and ladle half of cream mixture over.
- repeat layering with remaining potatoes, cheddar cheese and cream mixture.
- sprinkle with parmesan (note: can be prepared 6 hours ahead - cover and refrigerate. Let stand 1 hour at room temp before baking).
- bake until potatoes are tender and top is deep golden brown, about 1 hour and 15 minutes.
- let stand 15 minutes at room temp before serving.