Potatoes are extremely versatile. That being said, you almost can’t go wrong with adding in a potato side dish to an evening meal. I added leeks to my scalloped potatoes because I love their mellow flavor and I like bit of green peaking out of the layers of potatoes. In the past, I’ve used a layer or two of slice zucchini which look beautiful particularly if the zucchini rounds are the same size as the slices of potato. You can experiment by using other varieties of potatoes.
Scalloped Potatoes with Leeks
2 1/2 lbs red potatoes, sliced
2 tbsp unsalted butter
2 leeks, white and light green parts, chopped
3 cloves garlic, minced
1/3 cup flour
1 1/2 tsp dried thyme
pinch of nutmeg
3/4 tsp Kosher salt
freshly ground black pepper
3 cups milk (I used 1%)
1 1/4 cups swiss cheese, shredded
Prepared shallow, 2-quart baking dish with cooking spray. In a 4-quart Dutch oven, add potatoes, water just to cover potatoes, and salt. Bring to a boil and and cook for 5 minutes. Drain potatoes and return to Dutch oven to dry out.
In a large saucepan over medium heat, add butter. Once melted, add leeks and garlic. Stir until softened but no color (about 4 to 5 minutes). Stir in flour and next 4 ingredients. Add milk and cook over medium heat until sauce begins to thicken and bubbles gently. Stir in 3/4 cup of shredded cheese. Remove from heat. Pour cheese sauce over potatoes and gently fold until potatoes are coated with cheese sauce. Transfer potatoes to prepared baking dish. Sprinkle remaining cheese.
Bake in 325 oven for 35 minutes until edges are bubbling and cheese has turned golden.
Yield: 12 servings
Kitchen Note: Parmesan cheese may also be added before baking. Or, replace Swiss with Gruyere. These potatoes reheat beautifully the next day in the microwave.