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Scalloped Potatoes with Leeks

By 6:51 AM , , ,

It's kind of tradition in my family that our holiday meals always consist of some type of potato dish. Well, maybe it's not tradition, but we always end up with one.

My mama makes a potato casserole that is to die for. Literally. But, I was really trying to change things up a little bit, so while I wanted to do something with potatoes, I didn't want to copy her.

I came across this Martha Stewart recipe and my attention was caught by her use of leeks in this gratin.  I was also sold when I saw that the recipe included gruyere and nutmeg - yum!


Though I've had leeks before, I've never cooked with them, so I'm kind of embarassed to admit I had to google how to trim them up.  This offers a good tutorial and this is a great video demonstrating exactly what to do.

This dish was delicious! Like most gratins, it is pretty creamy - but, I'd say it isn't as rich and heavy as some that I've had. I think the leeks help with this. The gruyere and nutmeg were perfect in this, giving it a pronounced nuttiness and a slight hint of spice and sweetness.

Scalloped Potatoes with Leeks

2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
 
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.

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.)

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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1 comments

  1. This looks so yummy! I hope to try it soon. Thanks for the recipe.

    ReplyDelete