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Scalloped Leek and Potato Casserole
Creamy, starchy, and so satisfying, this classic gratin makes a delectable addition to your holiday table. Heavy cream gives this classic potato dish an extra velvety texture.
👥 12 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●skillet
- ●baking dish
📝 Preparation Steps
1
Preheat oven to 375°F. In a large pot of salted boiling water, parboil potatoes for ⏱️ 5 minutes. Drain potatoes well and set aside.
2
In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about ⏱️ 7 minutes. Set aside.
medium leeks, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces (washed thoroughly)10
3
In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and 1/2 cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with 1/2 teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about ⏱️ 45 minutes. Garnish with parsley.
medium leeks, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces (washed thoroughly)10
Nutrition Facts
calories
290 calories
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