• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Serves: 12
Rich & creamy scalloped potatoes are an excellent make-ahead choice for large family gatherings and pair well with almost any protein including ham, steak or roast beef, pork loin, turkey, or roast chicken.
Why try? Scalloped potatoes are a great special occasion potato dish that transports easily. This recipe features rich Gruyere cheese and fresh leeks.
Foodie Byte: Use a mandolin to quickly cut the potatoes into perfect thin slices. Immediately place them in a large bowl and cover with the chicken broth and cream to keep the potatoes from discoloring.
This recipe is part of our Potluck Easter Buffet.
Click here to check out the full menu.
Ingredients1/4 cup unsalted butter
4 medium leeks, thin sliced
4 medium garlic cloves, minced or pressed through a garlic press
2 tablespoons fresh thyme leaves, chopped
2 teaspoons salt
1/2 teaspoon ground black pepper
5 pounds (about 10 medium) russet potatoes, peeled and sliced ⅛-inch thick
2 1/4 cups chicken broth
2 1/4 cups heavy cream
8 ounces Gruyere cheese, shredded (2 cups)
Preparation1. Preheat oven to 425°F.
2. Melt butter in large Dutch oven over medium heat. When the foaming subsides, add leeks and cook, stirring occasionally, until soft, about 4 minutes.
3. Add garlic, thyme, salt and pepper. Cook for about 30 seconds.
4. Add potatoes, broth and cream; heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistance), about 15 to 20 minutes.
5. Transfer the mixture to a 13 x 9-inch baking dish. Sprinkle evenly with cheese. Bake until cream is bubbling around the edges and top is golden brown, about 15 minutes.
6. Cool slightly before serving.[[In-content Ad]]
