Scalloped Potatoes with Leeks and Thyme
Servings 6
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.