Print

Creamy Scalloped Potatoes with Leeks

Creamy scalloped potatoes with leeks and a golden cheese crust in a dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate in cozy comfort food. Thinly sliced potatoes and sweet leeks are baked in a rich, creamy cheese sauce until golden and bubbly. The key is a gentle bake that yields perfectly tender potatoes in a luxuriously smooth sauce.

Ingredients

Scale
  • 2 pounds russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 2 medium leeks, white and light green parts only, thoroughly washed and sliced
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 cups shredded Gruyère cheese, divided
  • 1 cup shredded sharp white cheddar cheese, divided
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Peel and thinly slice the potatoes. Clean and slice the leeks.
  3. In a large saucepan, melt butter over medium heat. Add leeks and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Sprinkle in flour and cook, stirring constantly, for 2 minutes to form a roux.
  5. Gradually whisk in the milk and heavy cream. Bring to a gentle simmer, stirring frequently, and cook for 3-4 minutes until slightly thickened.
  6. Remove from heat. Stir in Dijon mustard, thyme, nutmeg, 1 cup Gruyère, and 1/2 cup cheddar. Season generously with salt and pepper.
  7. Arrange half the potato slices in the prepared dish. Pour half the sauce over the top, nudging potatoes so sauce seeps down. Repeat with remaining potatoes and sauce.
  8. Cover dish tightly with aluminum foil. Bake for 45 minutes.
  9. Remove foil. Sprinkle remaining cheeses over the top. Bake uncovered for 25-30 minutes, until potatoes are tender and top is golden brown and bubbly.
  10. Let the dish rest for 10-15 minutes before serving to allow the sauce to set.

Notes

Letting the dish rest after baking is crucial for the sauce to thicken properly. For a lighter version, use half-and-half instead of heavy cream. The dish can be assembled a day ahead and refrigerated before baking; add 10-15 minutes to the bake time.

Nutrition

Find it online: https://www.homestyletable.com/creamy-scalloped-potatoes-leeks/