Leek and Cheese Scalloped Potatoes
Indulge in the comforting layers of flavor with this Leek and Cheese Scalloped Potatoes recipe, the ultimate side dish for any occasion. Tender slices of Russet potatoes are nestled between rich, velvety cheese sauce and savory sautéed leeks, creating a decadent dish that’s creamy, cheesy, and utterly satisfying. The combination of sharp cheddar and Parmesan cheese adds depth and a golden, bubbly crust, while fresh thyme and garlic infuse the dish with aromatic elegance. Perfectly baked until irresistibly tender, this crowd-pleasing casserole is ideal for holiday gatherings, weeknight dinners, or potlucks. Serve it alongside roasted meats or as a vegetarian main course to elevate your meal with pure comfort food bliss.
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Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 large Leeks
- 4 tablespoons Butter
- 3 cloves Garlic
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 cups, shredded Sharp cheddar cheese
- 1 cup, grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons (adjust to taste) Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Peel the potatoes and use a mandoline or knife to slice them into thin, evenly-sized rounds (about 1/8-inch thick). Set aside in a bowl of water to prevent browning.
Prepare the leeks by trimming the dark green tops and root ends. Slice the leeks lengthwise, then clean thoroughly to remove any dirt or grit. Thinly slice the leeks crosswise into half-moons.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter. Once the butter has melted, add the sliced leeks and sauté for 5-6 minutes, or until they are soft and slightly golden. Add the minced garlic and thyme, cooking for another minute. Remove from heat and set aside.
In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the heavy cream, whole milk, salt, and black pepper, and heat until just warm (do not let it boil). Stir in 1 cup of shredded cheddar cheese and all of the grated Parmesan cheese until melted and smooth. Remove from heat.
Drain the potatoes and pat them dry with a clean kitchen towel or paper towels.
Layer one-third of the potato slices in the greased baking dish, slightly overlapping them. Top with one-third of the sautéed leeks and pour one-third of the cheese sauce evenly over the layer. Repeat this process for two more layers, finishing with any remaining cheese sauce.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top, and bake for an additional 25-30 minutes, or until the potatoes are tender and the cheese is golden and bubbling.
Remove from the oven and let the dish rest for 10 minutes before serving. Garnish with additional thyme leaves, if desired.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 436 mg | 34% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
