Elegant and Affordable: 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 Leeks — modified 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.