Leek and Gruyere Scalloped Potatoes
These cheesy potatoes are perfect for a holiday dinner, spring brunch, or as a Sunday supper side dish!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Leek and Gruyere Scalloped Potatoes
Prep Time15 Minutes
Servings6
Cook Time65 Minutes
Ingredients
1 ½ – 2 pounds yellow potatoes, sliced into approximately ⅛-inch pieces
2 tablespoons butter
2 large leeks, white and light green parts thinly sliced
8 ounces Gruyère cheese, shredded
½ teaspoon salt
¼ teaspoon nutmeg
1 cup heavy cream
1 cup whole milk
Chives, for topping
Directions
- Heat oven to 350 F.
- Melt butter in a pan over medium heat.
- Add leeks, season with ¼ teaspoon of salt and cook until softened, about 10 minutes.
- Spread ½ of the potato slices on bottom of a greased 9×13 pan.
- Top with ½ of the leeks and ½ of the shredded cheese.
- Repeat with remaining potatoes, leeks and cheese.
- In a small bowl, whisk together cream, milk, nutmeg and remaining ¼ teaspoon salt.
- Pour over potatoes.
- Cover baking dish with aluminum foil.
- Bake in preheated oven for 40 minutes.
- Remove foil, increase oven temperature to 425 F, and bake another 15 minutes, until bubbling and golden brown.
- Serve topped with chives. Enjoy!
15 minutes
Prep Time
65 minutes
Cook Time
6
Servings
Directions
- Heat oven to 350 F.
- Melt butter in a pan over medium heat.
- Add leeks, season with ¼ teaspoon of salt and cook until softened, about 10 minutes.
- Spread ½ of the potato slices on bottom of a greased 9×13 pan.
- Top with ½ of the leeks and ½ of the shredded cheese.
- Repeat with remaining potatoes, leeks and cheese.
- In a small bowl, whisk together cream, milk, nutmeg and remaining ¼ teaspoon salt.
- Pour over potatoes.
- Cover baking dish with aluminum foil.
- Bake in preheated oven for 40 minutes.
- Remove foil, increase oven temperature to 425 F, and bake another 15 minutes, until bubbling and golden brown.
- Serve topped with chives. Enjoy!