Scalloped New Potatoes and Leeks

Scalloped New Potatoes and Leeks

Serves 12.

A creamy, cheesey potato side. The original recipe calls for 1-1/2 t. dried thyme, but I felt that was too much. Feel free to increase my suggested amount if you'd like.

2-1/2 lbs. new potatoes, sliced
2 T. butter
2 leeks, trimmed and chopped (about 1-1/2 c.)
3 cloves garlic, minced
1/3 c. all-purpose flour
1/2 t. dried thyme, crushed
1/2 t. salt
1/4 t. ground black pepper
3 c. milk
1-1/2 c. shredded white cheese, such as Gruyere or Swiss (6 oz.), divided

Preheat oven to 325 degrees.

Coat a 2-quart baking dish with cooking spray.

In a 4- to 6-quart Dutch oven, cook potatoes, covered, in boiling salted water for about 5 minutes, until tender. Drain, return to Dutch oven, and set aside.

Meanwhile, for sauce, in a large saucepan melt butter over medium heat. Add leeks and garlic, and cook about 5 minutes, or just until tender. Stir in flour, thyme, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly. Stir in 1 c. of cheese until melted.

Pour sauce over cooked and drained potatoes. Stir gently until coated. Spoon potato mixture into baking dish. Sprinkle with remaining 1/2 c. cheese. Bake for 30-35 minutes or until edges are bubbly and cheese on top is golden. Let stand for about 10 minutes before serving.

A Note From The LL: To make ahead, prepare as above, but after sprinkling with cheese, cover with foil, and refrigerate. To bake, cook covered for for the first 25 minutes. Remove foil and bake for 35 minutes more or until bubbly and heated through. Let stand for about 10 minutes before serving.