Rich Scalloped Potatoes
Source of Recipe
From "Williams-Sonoma Comfort Food"
Recipe Introduction
"For many of us, it is unthinkable to eat baked ham without a huge scoop of creamy, cheesy scalloped potatoes alongside. Most old family recipes call for Cheddar cheese and milk, thickened with a sprinkling of flour, but this updated version takes it to a new level, with rich cream, nutty Gruy�re, and meltingly tender leeks."
List of Ingredients
◦ 2 tablespoons unsalted butter, plus more for the baking dish
◦ 3 cups chopped leeks, white and pale green parts
◦ 2 teaspoons kosher salt
◦ � teaspoon freshly ground pepper
◦ 3� pounds baking potatoes
◦ 2 cups shredded Gruy�re cheese
◦ 3 cups heavy cream
Recipe
Preheat the oven to 350� F. Generously butter a 9-by-13-inch baking dish.
In a large frying pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 7 minutes. Remove from the heat.
Mix together the salt and pepper. Peel the potatoes and thinly slice into rounds. Spread one-third of the potatoes in an even layer in the prepared baking dish and season with about one-fourth of the salt mixture. Top with one-third of the Gruy�re and half of the leeks and season with about one-third of the remaining salt mixture.
Top with half of the remaining potato slices, half of the remaining Gruy�re, and the rest of the leeks, seasoning with half of the remaining salt mixture as you go. Finish with the remaining potatoes and Gruy�re and season with the remaining salt mixture.
In a small saucepan, heat the cream over medium-high heat until it is simmering. Pour the hot cream evenly over the potatoes. Cover tightly with aluminum foil and place the baking dish on a rimmed baking sheet.
Bake for 1 hour. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce, and golden brown on top, about 30 minutes longer. Let stand for about 5 minutes, then serve hot.
Makes 8 servings
� Change It Up:
For the classic all-American version of scalloped potatoes, omit the leeks and substitute sharp white Cheddar cheese for the Gruy�re and whole milk for the cream. As you add the potatoes, sprinkle each layer with 1 tablespoon all-purpose flour, for a total of 3 tablespoons.
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