Scalloped Potatoes with Leeks and Thyme

These delicious scalloped potatoes with leeks and thyme are a creamy and decadent scalloped potato recipe filled with leeks, potatoes, fresh thyme, and parmesan cheese.

We’ve been having some cooler, rainy weather, which always has me craving comfort food. I prepared this easy scalloped potatoes with leeks and thyme recipe to pair with a roast chicken, beet and goat cheese salad, and a loaf of crusty bread I was making for dinner. The potatoes were creamy, garlicky, and decadently delicious, and they paired nicely with the rest of the meal.

Scalloped Potatoes with Leeks and Thyme

Ingredients:

• 2 tbsp butter, plus more for the baking dish
• 1 cup leeks, white & light green parts only, finely chopped (if needed, yellow onion may be substituted)
• 2 cloves garlic, thinly sliced
• 1 sprig of thyme, leaves only
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup parmesan cheese, finely grated, plus more for serving
• Sea salt and freshly cracked black pepper, to taste
• 2 lbs yellow/golden potatoes, peeled and sliced thin with a mandolin

How to Make Scalloped Potatoes with Leeks and Thyme

Preheat the oven to 350 degrees. Coat an 8×8-inch baking dish with butter.

Heat the butter in a large skillet over medium-high heat. Add leeks and cook, stirring often, for 3 minutes.

Add garlic and fresh thyme leaves, and continue to cook, stirring for 30 seconds.

Stir in milk, heavy cream, parmesan, sea salt, and freshly cracked black pepper to taste.

Bring to a slight boil, then lower the heat to a simmer. Cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.

Add potatoes and stir to coat them with the sauce.

Transfer the mixture to the buttered baking dish, spreading potatoes evenly.

Bake until potatoes are fork-tender, lightly browned, and bubbly, about 1 hour, basting potatoes with sauce halfway through cooking.

Let cool slightly before serving.

Scalloped Potatoes with Leeks and Thyme

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Course: Sides

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• 8x8-inch Baking Dish
• Large skillet

Ingredients

• 2 tbsp butter plus more for the baking dish
• 1 cup leeks white & light green parts only, finely chopped (if needed, yellow onion may be substituted)
• 2 cloves garlic thinly sliced
• 1 sprig of thyme leaves only
• 1 cup whole milk
• 1 cup heavy cream
• ¼ cup parmesan cheese finely grated, plus more for serving
• Sea salt and freshly cracked black pepper to taste
• 2 lbs yellow/golden potatoes peeled and sliced thin with a mandolin

Instructions

• Preheat the oven to 350 degrees. Coat an 8x8-inch baking dish with butter.
• Heat the butter in a large skillet over medium-high heat. Add leeks and cook, stirring often, for 3 minutes.
• Add garlic and fresh thyme leaves, and continue to cook, stirring for 30 seconds.
• Stir in milk, heavy cream, parmesan, sea salt, and freshly cracked black pepper to taste.
• Bring to a slight boil, then lower the heat to a simmer. Cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.
• Add potatoes and stir to coat them with the sauce.
• Transfer the mixture to the buttered baking dish, spreading potatoes evenly.
• Bake, uncovered, until potatoes are fork-tender, lightly browned, and bubbly, about 1 hour, basting potatoes with sauce halfway through cooking.
• Let cool slightly before serving.

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