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Category: Potato
Prep Time: Cook Time: Total Time:
2 1/2 lb Whole tiny new potatoes, sliced
2 Tbsp butter
2 leeks, trimmed and chopped (1 1/2 cups)
3 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp ground black pepper
3 cups milk
1 1/2 cups shredded Gruyere cheese (6oz)
divided
Coat a 2-Qt oval or rectangular baking dish with cooking spray; set aside. In a 4-to-6-qt Dutch oven cook otatoes, covered, in boiling water for 5 minutes. Drain and return to Dutch oven; set aside
Meanwhile, for sauce, in a large saucepan melt butter over m edium heat; add leeks and garlic and cook about 5 minutes or just until tender. Stir in flour, thyme, salt and black pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in 1 cup of the cheese until melted.
Pour sauce over cooked and drained potatoes. Stir gently until coated. Spoon potato mixture into prepared baking dish. Set baking dish on a baking sheet.
Sprinkle with remaining 1/2 cup cheese. Bake in a 325 oven about 30-35 minutes or until edges are bubbly and cheese on top is golden. Let stand for 10 minutes before serving.
makes 12 servings.
make ahead: Prepare mixture as above, except after sprinkling with cheese, cover dish with foil and chill up to 24 hours. To bake, place dish on a baking sheet and bake, covered, in a 325 oven for 25 minutes. Remove foil and bake 35 minutes more or until bubbly and heated through. Let stand 10 minutes before serving.
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Scalloped New Potatoes and Leeks
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Category: Potato
Prep Time: Cook Time: Total Time:
2 1/2 lb Whole tiny new potatoes, sliced
2 Tbsp butter
2 leeks, trimmed and chopped (1 1/2 cups)
3 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 tsp dried thyme, crushed
1/2 tsp salt
1/4 tsp ground black pepper
3 cups milk
1 1/2 cups shredded Gruyere cheese (6oz)
divided
Coat a 2-Qt oval or rectangular baking dish with cooking spray; set aside. In a 4-to-6-qt Dutch oven cook otatoes, covered, in boiling water for 5 minutes. Drain and return to Dutch oven; set aside
Meanwhile, for sauce, in a large saucepan melt butter over m edium heat; add leeks and garlic and cook about 5 minutes or just until tender. Stir in flour, thyme, salt and black pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in 1 cup of the cheese until melted.
Pour sauce over cooked and drained potatoes. Stir gently until coated. Spoon potato mixture into prepared baking dish. Set baking dish on a baking sheet.
Sprinkle with remaining 1/2 cup cheese. Bake in a 325 oven about 30-35 minutes or until edges are bubbly and cheese on top is golden. Let stand for 10 minutes before serving.
makes 12 servings.
make ahead: Prepare mixture as above, except after sprinkling with cheese, cover dish with foil and chill up to 24 hours. To bake, place dish on a baking sheet and bake, covered, in a 325 oven for 25 minutes. Remove foil and bake 35 minutes more or until bubbly and heated through. Let stand 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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