Green Door Hospitality

Adventures in Everyday Entertaining

Elegant and Affordable: Scalloped Potatoes with Leeks

Scalloped Potatoes with Leeks

Julia Child’s Potage Parmentier (Potato and Leek Soup) is one of my favorite recipes of hers.  This gratin takes the essence of the potage and makes it a side dish.  The layers take a bit longer but the result is that every bite contains a potato, leek, cheesy deliciousness that is well worth the effort!

Scalloped Potatoes with Leeksmodified from Martha Stewart

  • 2 Tbs unsalted butter plus more for baking dish
  • 1 cup thinly sliced leeks
  • 2 1/2 pounds of russet potatoes, washed and thinly sliced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • Cracked black pepper, to taste
  • 4 oz (about 1 1/2 cup) Jarlsberg cheese, shredded
  • 4 oz (about 1 1/2 cup) Parmesan cheese, shredded
  • 1 cup heavy cream
  • 1 cup vegetable broth

Preheat the oven to 350 degrees.

Butter your baking dish and set aside.

Melt 2 Tbs butter in a large skillet at medium heat.  Add leeks and sauté until translucent.  Remove leeks from heat and divide into 1/2 cup portions.

Arrange a third of the potatoes in the buttered baking dish, slightly overlapping the slices.  Sprinkle potatoes with 1/4 tsp of salt, 1/8 tsp of nutmeg, and pepper to taste.  Then spread 1/2 cup of leeks and 1 cup of cheese (even mix of Jarlsberg and Parmesan) over the potatoes.

Repeat the layer process.  Then top with remaining potatoes in a spiral if you would like for presentation.  Sprinkle with remaining cheese.

Combine cream and stock.  Pour over cheese and potatoes.  Cover with aluminum foil.

Bake for 30 minutes.  Increase temperature to 425, remove foil, and bake for another 45 minutes — or until top is golden brown and potatoes are tender.

Remove from oven and let sit for 15-30 minutes before serving.

14 comments on “Elegant and Affordable: Scalloped Potatoes with Leeks

  1. apuginthekitchen
    October 24, 2013

    I really love that soup also and I love scalloped potatoes. Incorporating the leeks is a wonderful idea. You are right it will be like the soup! My Mom used to make scalloped potatoes and serve with meatloaf, yum, it’s been a long time since I’ve made scalloped potatoes, I have to make them now!

    • Green Door Hospitality
      October 24, 2013

      Oh good, hope I inspire you to make some scalloped potatoes! And they definitely sound good with meatloaf! 🙂

  2. now at home mom
    October 24, 2013

    It looks delicious Kenley! 🙂

  3. Cloches & Lavender
    October 24, 2013

    This is great, I love scalloped potatoes and I never had a recipe for them. Thanks!!!

  4. Pride in Photos Photography
    October 24, 2013

    Wow…does this look delicious! This is definitely going in my cookbook.

  5. Johnnysenough Hepburn
    October 24, 2013

    Love, love, love anything to do with roasted and/or scalloped potatoes. And leeks are so tasty here right now. Tis their season.

  6. Pingback: Week in Review: Gandalf, Soups, and The Life of the Pumpkin | Green Door Hospitality

  7. the Painted Apron
    October 25, 2013

    This looks seriously good, pinning for the holidays!

  8. mmmarzipan
    October 26, 2013

    looks delicious! leek and potatoes are such a fab combination 🙂

  9. A Taste of Wintergreen
    October 27, 2013

    I’m so glad you posted this Kenley – it looks fantastic and I can’t wait to try it. The addition of leeks is brilliant. 😉

  10. kalamitykelli
    October 28, 2013

    I love potatoes of any kind but the addition of leeks is amazing!

Let me know what you think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: