New This Month

Scalloped Potatoes with Leeks

427

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
27.1 k Shares
MORE

Source: Martha Stewart Living, March 2008

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. 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. 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. 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.

Reviews Add a comment

  • cavemary
    28 FEB, 2017
    Ain't cream of tarter the greatest!
    Reply
  • jenbx
    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.
    Reply
  • marjkapsis
    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.
    Reply
  • ursi66
    31 MAR, 2013
    L
    Reply
  • Nu2ABQ
    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!
    Reply
  • stephiek1984
    30 OCT, 2010
    This is so good and easy. I substitute Swiss for the cheese and it still tastes great! Freezes well also.
    Reply
  • azbanana
    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!
    Reply
  • BethLenahan
    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.
    Reply
  • abedell
    19 DEC, 2009
    This was fantastic!! I highly recommend.
    Reply
  • patv
    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!
    Reply

Other Ideas to Try