SCALLOPED POTATOES RECIPE WITH LEEKS AND THYME


SCALLOPED POTATOES RECIPE WITH LEEKS AND THYME

INGREDIENTS:

  • 2 tablespoons butter plus more for baking dish
  • 1 cup finely chopped leeks (if needed, sweet onion may be substituted)
  • 2 cloves garlic, grated/minced
  • 1 teaspoon dried thyme
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 pounds yellow/golden potatoes, peeled and sliced thin

DIRECTIONS:

  1. Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) baking dish with butter.
  2. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.
  3. Add garlic, thyme, continue to cook, stirring for 30 seconds.
  4. Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.
  5. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.
  6. Bake until potatoes are done, lightly brown and bubbly, about 1 hour. If time permits, baste potatoes with sauce halfway through cooking. Let cool slightly before serving.

source shewearsmanyhats

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