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Scalloped Potatoes with Leeks

Scalloped potatoes with sauteed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.

  • servings: 8

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.)

  3. 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.

Source
Martha Stewart Living, March 2008

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Reviews (31)

  • 6 Nov, 2013

    To marjkapsis, the recipe calls for baking at 350 for 30 min with foil on, then continued baking at 425 for 45 minutes with the foil off.

  • 2 Apr, 2013

    This CANNOT be made a day in advance!! The potatoes turned brown & stayed discolored even after cooking. The gruyere didn't melt as well after sitting either. Also, I made it 9x12 dish & it def could have used 3 leeks instead of 2 & it takes longer than 30 minutes. Will not make this again.

  • 31 Mar, 2013

    L

  • 1 Dec, 2012

    We made this for Thanksgiving. Great savory side dish. My Cuisinart disk is very thin do we double the layers and halved the recipe for our small gathering. It is a keeper!

  • 30 Oct, 2010

    This is so good and easy. I substitute Swiss for the cheese and it still tastes great! Freezes well also.

  • 6 Apr, 2010

    Delicious and elegant! Made this for Easter and it was the hit of dinner. First dish completely wiped out by all, kids and adults. Wouldn't change a thing!

  • 31 Mar, 2010

    Fantastic recipe that feeds a large group! If you don't have a large group it also freezes well. I recommend using a mandoline on slicing the potatoes. Slicing by hand takes forever.

  • 19 Dec, 2009

    This was fantastic!! I highly recommend.

  • 6 Oct, 2008

    Absolutely a must have in your potatoe repertoire! At a dinner party this weekend all of the guests asked for seconds and three of them asked for a copy of the recipe. I had added an additional 2 potatoes and cup of cheese and a 1/4 more of the broth and cream mixture to accomodate 10 diners. Delicious,
    delicious, delicious!

  • 27 May, 2008

    Great recipe - only added garlic salt which I do to almost everything. For wittich, whenever you do scalloped potatos add cream of tartar to the water when you are soaking them while cutting - that prevents the browning.

  • 27 May, 2008

    Great recipe - only added garlic salt which I do to almost everything. For wittich, whenever you do scalloped potatos add cream of tartar to the water when you are soaking them while cutting - that prevents the browning.

  • 16 Apr, 2008

    I made this on Easter and it was a perfect side dish for lamb (my in-laws were impressed!) Leftovers were not as good as the first serving, though.

  • 30 Mar, 2008

    Why do the potatoes turn brown? I put them in cold water, cover with a damp cloth, everything, but the potatoes turn brown. I only use Russets. Can Russet potatoes vary?

  • 26 Mar, 2008

    Delicious. Next time I would omit the salt.

  • 25 Mar, 2008

    I only submitted my comment once, and again it comes up three times. It also cut off all the rest of it. Someone needs to fix this.

  • 25 Mar, 2008

    I did make this, and it was delicious! I substituted fat-free half

  • 25 Mar, 2008

    I did make this, and it was delicious! I substituted fat-free half

  • 25 Mar, 2008

    I did make this, and it was delicious! I substituted fat-free half

  • 25 Mar, 2008

    COMMENT to MELLONA - The recipe calls for 2 1/2 pounds of potatoes, NOT 2 1/2 potatoes!

  • 25 Mar, 2008

    This was way better than the usual scalloped potatoes! To add a little crunch to the final layer of cheese, I added about a half cup of Panko bread crumbs. Was good! Also used a 9 x 13 pan to have more area for the crunchy topping! In my oven, 425 was too hot for the last 45 min - will probably do 400 next time.

  • 24 Mar, 2008

    This dish was excellent. We had it as a side dish with the rack of lamb and the roasted asparagus. II will definately make this again. I agree this would make a great brunch dish.

  • 24 Mar, 2008

    Great potatoes. Everyone loved them. I tweaked the recipe to allow for extra guests, so the delicious cream/broth that this cooks in spilled all over my oven. A bigger pan would have been a good thing for me.

  • 23 Mar, 2008

    this dish is a winner. I made this for our Easter brunch, and everyone wanted seconds. quick to assemble, easy to prepare - I'd make this again. perfect comfort food.

  • 23 Mar, 2008

    The recipe calls for a 12 cup pan....to use a 12 cup pan 2 1/2 potatoes would only make one layer. I used a 2 quart casserole and it fit perfectly with the three layers. This is the second recipe I've tried in this meal that the recipe had some problems in that the container required is obviously way too big for the recipe. I wonder about the food editor on this meal - did they not try out the recipes in home size portions? The cake - also a problem - see comments

  • 23 Mar, 2008

    The recipe calls for a 12 cup pan....to use a 12 cup pan 2 1/2 potatoes would only make one layer. I used a 2 quart casserole and it fit perfectly with the three layers. This is the second recipe I've tried in this meal that the recipe had some problems in that the container required is obviously way too big for the recipe. I wonder about the food editor on this meal - did they not try out the recipes in home size portions? The cake - also a problem - see comments

  • 20 Mar, 2008

    I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!

  • 20 Mar, 2008

    I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!

  • 20 Mar, 2008

    I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!

  • 20 Mar, 2008

    Oops.

  • 20 Mar, 2008

    Can something be successfully substituted for the heavy cream? This seems to be a high fat content version of the recipe.

  • 20 Mar, 2008

    Can Vegetable stock be used in place of the Chicken stock?