Scalloped Potatoes with Leeks and Cream
Elevate your comfort food game with this luxurious Scalloped Potatoes with Leeks and Cream recipe, a perfect side dish for holidays or indulgent weeknight dinners. Velvety layers of thinly sliced Russet potatoes are infused with rich flavors from sautéed leeks, garlic, and fresh thyme, then baked to golden perfection in a creamy blend of heavy cream, milk, and Parmesan cheese. The combination of tender, melt-in-your-mouth potatoes and the sweet, subtle depth of leeks creates a truly elegant yet easy-to-make dish. Perfectly seasoned and finished with a bubbling golden crust, this dish is as visually stunning as it is delicious. Whether you're pairing it with roasted meats or serving it as the star of a vegetarian spread, these creamy scalloped potatoes are guaranteed to impress.
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Recipe Information
Ingredients
- 5 medium Russet potatoes
- 2 large Leeks
- 2 cups Heavy cream
- 1 cup Whole milk
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 1 teaspoon Fresh thyme leaves
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch (or similar-sized) baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8-inch thick) using a mandoline or sharp knife. Submerge the slices in a bowl of cold water to prevent discoloration and remove excess starch.
Trim the root ends and tough green tops from the leeks. Slice the leeks in half lengthwise, then cut into thin half-moon slices. Rinse thoroughly under running water to remove any grit or dirt.
In a large skillet, melt the butter over medium heat. Add the leeks and cook, stirring often, until softened, about 5-7 minutes. Add minced garlic and thyme, and cook for another minute. Remove from heat.
In a medium saucepan, combine the heavy cream, milk, salt, and black pepper. Warm the mixture over low heat until steaming, but do not boil. Remove from heat.
Drain and pat the potato slices dry with a clean kitchen towel.
Layer one-third of the potatoes evenly in the prepared baking dish. Top with one-third of the leek mixture and a sprinkle of Parmesan cheese. Repeat this process for two more layers, finishing with Parmesan cheese on top.
Pour the warm cream mixture evenly over the layered potatoes. Gently shake the baking dish to help the cream settle between the layers.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and continue baking for an additional 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Let the scalloped potatoes cool for 10 minutes before serving. Garnish with additional thyme leaves if desired.
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.0 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 305 mg | 23% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1101 mg | 23% | |
*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.
