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Name: Scalloped Potatoes with Leeks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoon Unsalted butter plus more for baking dish; 2 Leeks trimmed, thinly sliced, rinsed well; 6 Russet potatoes peeled & thinly sliced; 1/2 teaspoon Coarse salt; 1/8 teaspoon Freshly grated nutmeg; Freshly ground pepper; 8 ounce Gruyere cheese shredded; 1 cup Heavy cream; 1 cup Low sodium chicken broth

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INGREDIENTS

2 tablespoon Unsalted butter ; plus more for baking dish
2 Leeks ; trimmed, thinly sliced, rinsed well
6 Russet potatoes ; peeled & thinly sliced
1/2 teaspoon Coarse salt
1/8 teaspoon Freshly grated nutmeg
Freshly ground pepper
8 ounce Gruyere cheese ; shredded
1 cup Heavy cream
1 cup Low sodium chicken broth

Servings

INSTRUCTIONS

Preheat oven to 350. Butter a 12 cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.

Arrange 1/3 of the potatoes in a dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/2 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream & stock. Pour over cheese & potatoes. Cover with parchment & foil.

Bake for 30 minutes. Increase tem to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

NOTES

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Scalloped Potatoes with Leeks

2 tablespoon Unsalted butter plus more for baking dish
2 Leeks trimmed, thinly sliced, rinsed well
6 Russet potatoes peeled & thinly sliced
1/2 teaspoon Coarse salt
1/8 teaspoon Freshly grated nutmeg
 Freshly ground pepper
8 ounce Gruyere cheese shredded
1 cup Heavy cream
1 cup Low sodium chicken broth

Preheat oven to 350.  Butter a 12 cup baking dish.  Melt butter in a skillet over medium heat.  Add leeks, and cook until translucent, 3 to 4 minutes.

Arrange 1/3 of the potatoes in a dish, slightly overlapping slices.  Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/2 of the cheese.  Repeat.  Top with remaining potatoes in a spiral.  Sprinkle with remaining cheese.  Combine cream & stock.  Pour over cheese & potatoes.  Cover with parchment & foil.

Bake for 30 minutes.  Increase tem to 425, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes.  Let rest for 15 to 30 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (369g)
Recipe Makes: 6 Servings

Calories: 618
Calories from Fat: 386 (62%)

Amt Per Serving		% DV

	Total Fat 42.9g	57 %
	Saturated Fat 26.4g	132 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 1.9g
Cholesterol 129.8mg		40 %
Sodium 440.5mg		15 %
Potassium 1028.3mg		27 %
Total Carbohydrate 43.6g		13 %
	Dietary Fiber 3.3g	13 %
	Sugars, other 40.3g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 618

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