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Scalloped Potatoes on a plate
Andre Lewis

Scalloped Potatoes

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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs Yukon Gold potatoes peeled and sliced 1/8 inch thick
  • 1 large leek white and light green parts thinly sliced and washed well
  • 2 tbsp unsalted butter divided
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/8 tsp ground nutmeg

Method
 

  1. Heat oven to 375°F; grease a shallow 2-quart dish with 1 teaspoon butter. Drain washed leeks well.
  2. Melt remaining butter in a wide, heavy saucepan over medium. Cook leek 7 minutes until soft, not browned. Add cream, milk, salt, pepper, and nutmeg; barely simmer.
  3. Add freshly sliced potatoes without rinsing starch off. Gently simmer 8 to 10 minutes, carefully lifting and turning, until sauce thickens slightly and potato edges soften.
  4. Spread potatoes and cream in even layers in dish. Cover with foil; bake 20 minutes.
  5. Uncover; bake 15 to 20 minutes until golden and knife slides through center easily. Rest 10 minutes.