Why Make This Recipe
Scalloped Leek and Potato Casserole is a warm, comforting dish perfect for family dinners or gatherings. The creamy layers of potatoes paired with tender leeks and garlic create a delightful taste that everyone will love. It’s easy to prepare and can be made ahead of time, making it an excellent choice for busy cooks. The combination of flavors makes this casserole a satisfying side dish or a hearty main course.
How to Make Scalloped Leek and Potato Casserole
Ingredients:
- Kosher salt
- 3 lb. potatoes (such as red or Yukon gold), sliced 1/8 inch thick
- 2 tbsp. unsalted butter, plus more for buttering dish
- 10 medium leeks, white and light-green parts only, halved lengthwise and cut crosswise into 1-inch pieces (washed thoroughly)
- 4 garlic cloves, thinly sliced
- 2 c. heavy cream
- 1 c. milk
- 1/4 c. chopped fresh parsley, for garnish
Directions:
- Preheat the oven to 375°F.
- In a large pot of salted boiling water, parboil the sliced potatoes for 5 minutes. Drain them well and set aside.
- In a large skillet, heat the butter over medium heat. Sauté the leeks and garlic until the leeks are tender, about 7 minutes. Set aside.
- Butter a 9-by-13-inch baking dish. Arrange half of the reserved potatoes in an overlapping pattern.
- Pour 1 cup of cream and 1/2 cup of milk over the potatoes and sprinkle with 1 teaspoon of salt. Top with the reserved leeks and arrange the remaining potatoes on top.
- Pour the remaining cream and milk over the potatoes and sprinkle with 1/2 teaspoon of salt.
- Bake until the potatoes are tender, the top is golden brown, and most of the cream and milk have been absorbed, about 45 minutes.
- Garnish with chopped parsley before serving.
How to Serve Scalloped Leek and Potato Casserole
Serve Scalloped Leek and Potato Casserole hot, straight from the oven. It pairs well with roasted meats, grilled fish, or as part of a vegetarian spread. This dish also works nicely as a main dish for a light meal, especially when accompanied by a fresh salad.
How to Store Scalloped Leek and Potato Casserole
To store leftover casserole, let it cool to room temperature. Then, cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. You can also freeze leftovers for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven until heated through.
Tips to Make Scalloped Leek and Potato Casserole
- Ensure you wash the leeks thoroughly, as dirt can hide between their layers.
- For added flavor, use a mix of your favorite herbs, such as thyme or rosemary.
- If you like a bit of crunch, sprinkle some breadcrumbs on top before baking.
- Adjust the amount of salt depending on your dietary preference.
Variation
You can substitute other vegetables like spinach or mushrooms for the leeks if you want to change the flavor. Adding cheese, such as Gruyère or cheddar, can also make the casserole richer and more decadent.
FAQs
1. Can I prepare the casserole in advance?
Yes, you can prepare it ahead of time and refrigerate it before baking. Just make sure to cover it tightly.
2. What can I serve with this casserole?
This dish goes well with roasted chicken, grilled fish, or a fresh green salad.
3. Can I use other types of potatoes?
Yes, you can use any potatoes you prefer, but waxy potatoes like Yukon Gold give the best texture.
