Gruyère & Leek Scalloped Potatoes
Servings: 8
Calories: 507kcal
Ingredients
- 2 tablespoons butter
- 2 large leeks white and light green parts only, thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 3 pounds Yukon Gold potatoes peeled and thinly sliced (about ⅛ inch thick)
- 1½ cups Gruyère cheese shredded
- ½ cup Parmesan cheese grated
Instructions
- Preheat oven to 375 °F (190 °C). Butter a 9×13-inch baking dish.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 sliced leeks and cook 5 to 6 minutes until soft. Add 2 minced garlic cloves and cook another 30 seconds.
- Sprinkle in 2 tablespoons flour and whisk for 1 minute. Slowly pour in 2 cups heavy cream, whisking until smooth. Add ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon nutmeg. Simmer 2 to 3 minutes until thickened.
- Layer half the 3 pounds sliced potatoes in the prepared dish. Pour over half the leek cream mixture and sprinkle with half the 1½ cups Gruyère. Repeat with remaining potatoes, sauce, and cheese. Finish with ½ cup Parmesan on top.
- Cover with foil and bake 40 minutes. Uncover and bake another 20 minutes until golden and bubbly.
- Let sit 10 minutes before serving so the layers set nicely.
Nutrition
Serving: 1serving | Calories: 507kcal | Carbohydrates: 37g | Protein: 15g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 453mg | Potassium: 845mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1620IU | Vitamin C: 37mg | Calcium: 400mg | Iron: 2mg
