Decadent Scalloped Potatoes With Leeks Cream Recipes

SCALLOPED POTATOES WITH LEEKS

Steps:

• Preheat oven to 350 degrees. 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 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 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
• Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

DECADENT POTATOES

Steps:

• Preheat oven to 375°.
• Lightly butter a 12" baking dish.
• Scrub potatoes well and blot dry.
• Do not peel.
• Slice potatoes very thinly or use a mandoline (you can also use your food processor).
• Divide potatoes into 3 equal portions.
• Pour approximately 1/4 cup cream into bottom of the baking dish.
• Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
• Sprinkle 1/3 of the Gruyere on top of the potato slices.
• Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
• Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
• You will have 3 layers.
• Finish the dish by sprinkling the Parmesan cheese evenly over the top.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

SCALLOPED POTATOES WITH LEEKS AND CREAM

Steps:

• preheat oven to 375 degrees.
• Melt 1/4 cup butter in heavy large skillet over medium heat. Add sliced leaks and stir to coat. Reduce heat to medium low.
• Cover and cook until leeks are tender, stirring occasionally, about 8 minutes. Uncover and cook until almost all liquid is absorbed, about 3 minutes.
• rub 9x13 inch baking dish with 1 Tablespoon butter.
• Mix cream and garlic in small bowl.
• Arrange half of potatoes in prepared dish. Season generously with salt and pepper. Cover with leeks. Sprinkle with half of cheese. Ladle half of cream mixture over potatoes and leeks. Repeat layering with remaining potatoes, cheese (you may use either white cheddar or Gruyere cheese). and cream mixture. Sprinkle with Parmesan.
• This can be prepared 6 hours ahead. Cover and refrigerate.
• Let stand 1 hour at room temperature before baking. Bake until potatoes are tender and top is deep golden brown, about 1 hours and 15 minutes. Let stand 15 minutes at room temperature before serving.