Recipes Side Dishes Potatoes Rich Scalloped Potatoes

Rich Scalloped Potatoes

Rich Scalloped Potatoes is rated 5.0 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 100 minutes
Servings: 8

For many of us, it is unthinkable to eat baked ham without a huge scoop of creamy, cheesy scalloped potatoes alongside. Most old family recipes call for Cheddar cheese and milk, thickened with a sprinkling of flour, but this updated version takes it to a new level, with rich cream, nutty Gruyère and meltingly tender leeks.

Ingredients:

  • 2 Tbs. unsalted butter
  • 3 cups chopped leeks, white and pale green parts
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 3 3/4 lbs. baking potatoes
  • 2 cups shredded Gruyère cheese
  • 3 cups heavy cream

Directions:

Preheat an oven to 350°F. Generously butter a 9-by-13-inch baking dish. In a large frying pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 7 minutes. Remove from the heat.

Mix together the salt and pepper. Peel the potatoes and thinly slice into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with about one-fourth of the salt mixture. Top with one-third of the Gruyère and half of the leeks and season with about one-third of the remaining salt mixture. Top with half of the remaining potato slices, half of the remaining Gruyère and the rest of the leeks, seasoning with half of the remaining salt mixture as you go. Finish with the remaining potatoes and Gruyère and season with the remaining salt mixture.

In a small saucepan, heat the cream over medium-high heat until it is simmering. Pour the hot cream evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.

Bake for 1 hour. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot. Serves 8.

Variation: For the classic all-American version of scalloped potatoes, omit the leeks and substitute sharp white Cheddar cheese for the Gruyère and whole milk for the cream. As you add the potatoes, sprinkle each layer with 1 Tbs. all-purpose flour, for a total of 3 Tbs.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).

Rated 5 out of 5 by from Easy to make, great flavor This is one of my favorite scalloped potato recipes! The leeks add some light flavor and freshness to the dish without a strong oniony flavor. I added some thyme into each layer when I made it, which was also a great addition. I easily made this for Easter, and I will be making this again! Directions and cook time were very accurate.
Date published: 2017-04-16
Rated 5 out of 5 by from Decadent Comfort Food I followed the more "traditional" recipe and omitted the leeks. I used Gruyere and sharp white cheddar. The flavors are perfectly balanced. This is an excellent, easy dish that is also delicious left over.
Date published: 2016-04-19
Rated 5 out of 5 by from AMAZING! A new favorite! Made this for Thanksgiving last year and it was a HUGE hit. Seriously delicious and the best scalloped potatoes I've ever had. This is a permanent addition to any special occasion from now on.
Date published: 2015-05-24
Rated 5 out of 5 by from Delicious Scalloped Potatoes! I wanted to make these but didn't have the leeks, sauteed a large onion instead. It was delicious!
Date published: 2015-02-25
Rated 5 out of 5 by from Simple and delicious Made two trays of this for a large family dinner and it was a hit. Family went back for seconds and had nothing but great things to say. The cheese can be a little pricey, but def get the gruyere. Relatively simple to prepare… made the night before and reheated in oven beautifully the next day for serving.
Date published: 2014-11-18
Rated 5 out of 5 by from Delicious!! This is the first time I made and it will not be my last! This is absolutely delicious - Make sure you use the Gruyere Cheese - It is expensive but well worth it ! Love this!
Date published: 2014-02-17
Rated 5 out of 5 by from Fantastic with Leeks What a great variation on an American favorite! The leeks give the dish a beautiful flavor, and my kids beg me to make it often!
Date published: 2013-05-06
Rated 5 out of 5 by from great for a dinner party Made this for a dinner party and it was great. Could make it ahead of time and let it set,its serves better that way. At the end it was completely gone and I had to make copies of the recipe for everyone who attended.
Date published: 2012-02-28
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