Adjust this recipe for the amount of people by figuring about 1/2 pound of potatoe per person. If you just have potatoes, them do it by one potatoe per person if they are medium sized and two if they are small. Red potatoes hold up a little better than russets, but take a little longer to cook.
Wash the potatoes well. Slice into thin slices. If making a lot, put slices in cold water to prevent them from turning colors.
Butter the Dutch oven with about a Tablespoon of butter.
Put a layer of potatoes; salt and pepper; sprinkle some of leaks; sprinkle with some rosemary; sprinkle with cheese.
Repeat layers until potatoes are used up.
Cut up remaining butter and sprinkle pieces around the top.
Pour heavy cream in to come up to even with the top of potatoes.
Put top on and cook at 375 until potatoes are tender, about an hour or so. Turn the pot every 15 minutes so potatoes bake evenly and watch your liquid so it doesn't go dry. But, don't put too much liquid in so you have potato soup instead of scalloped potatoes!
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|Serving Size: 1 Serving (317g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 311 (60%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 21.6g||108 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 113.3mg||35 %|
|Sodium 183mg||6 %|
|Potassium 1032mg||27 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 37.4g|
|Protein 11.4g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 517
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