Ingredients for Scalloped Potatoes With Leeks And Cream
- 1/4 cup (57g) butter
- 2 cups sliced leeks (white and light green parts only)
- Whipping Cream
- Garlic Cloves
- Yukon Gold Potatoes
- White Cheddar Cheese
- Parmesan Cheese
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How to Make Scalloped Potatoes With Leeks And Cream
- Preheat oven to 375°F (190°C).
- Melt 1/4 cup (57g) butter in a large oven-safe skillet (or a separate skillet to transfer to baking dish) over medium heat.
- Add 2 cups sliced leeks (white and light green parts only) and stir to coat.
- Reduce heat to medium-low.
- Cover and cook until leeks are tender, stirring occasionally, about 8 minutes.
- Uncover and cook until almost all liquid is absorbed, about 3 minutes.
- If not using an oven-safe skillet, butter a 9x13 inch baking dish with 1 tablespoon (14g) butter.
- In a small bowl, whisk together 1 cup (240ml) heavy cream, 2 cloves minced garlic, and a pinch of salt and pepper.
- Arrange half of the thinly sliced potatoes (about 2 lbs / 900g) in the prepared dish.
- Season generously with salt and pepper.
- Top with the cooked leeks.
- Sprinkle with 1/2 cup (50g) shredded Gruyere cheese (or a similar cheese).
- Ladle half of the cream mixture over the potatoes and leeks.
- Repeat layering with the remaining potatoes, cheese, and cream mixture.
- Sprinkle with 1/4 cup (25g) grated Parmesan cheese.
- (Optional) For make-ahead: Cover and refrigerate for up to 6 hours. Let stand at room temperature for 1 hour before baking.
- Bake until potatoes are tender and the top is deep golden brown, about 1 hour and 15 minutes.
- Let stand for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
26g
Fat
132g
Carbs
21g
