Scalloped Potatoes with Leeks
Thinly sliced potatoes and leeks soak up a mixture of milk, cream and broth in this recipe, an easy-to-assemble but luxurious accompaniment to a ham or other roast meats. If you have a mandoline, it’s useful for quickly slicing the potatoes into uniform slices.
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- 3 leeks, white and light green portions, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup (4 fl. oz./125 ml) whole milk
- 1/2 cup (4 fl. oz./125 ml) heavy cream
- 1 cup (8 fl. oz./250 ml) chicken or vegetable broth
- 1/2 cup (4 oz./125 g) crème fraîche
- Kosher salt and freshly ground pepper
- 2 lb. (1 kg) Yukon Gold potatoes, peeled and sliced 1/8 inch (3 mm) thick
- 2 Tbs. grated pecorino romano cheese
- 1 Tbs. chopped fresh chives
Preheat an oven to 350°F (180°C).
In a large sauté pan over medium heat, melt the butter. Add the leeks and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook 1 minute more. Add the milk, cream, broth and crème fraîche and stir to combine. Season with salt and pepper. Stir in the potatoes until they are evenly coated with the liquid. Bring the mixture to a simmer and cook until the liquid is slightly thickened, about 3 minutes. Pour the contents of the pan into a gratin dish or an 8-by-8-inch (20-by-20-cm) baking dish and sprinkle evenly with the cheese.
Transfer to the oven and bake until the potatoes are cooked through and the cheese on top is browned, about 1 hour. Remove from the oven and let stand for about 10 minutes. Sprinkle with the chives and serve hot. Serves 6 to 8.
Williams Sonoma Test Kitchen