Scalloped Potatoes with Leeks
Take Home Chef Probkevitz
ingredients
- Ingredients:
- 2 Tbsp unsalted butter (smart balance)
- 2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
- 6 russet potatoes peeled and thinly sliced
- 1/2 tsp coarse salt
- 1/8 tsp freshly grated nutmeg (or ground nutmeg)
- Freshly ground pepper, to taste
- 8 oz shredded cheese (about 3 cups)
- 1 cup heavy cream
- 1 cup low-sodium vegetable 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, 3-4 minutes.
- 2
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/4 tsp salt, half of the nutmeg and pepper, followed by 1/2 of the leeks and 1 cup of the cheese. Repeat. Then top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment paper and foil. (Can be refrigerated overnight)
- 3
Bake for 30 minutes. Increase temperature to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15-30 minutes before serving.
Source: EP
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