Leek and Cheese Scalloped Potatoes
photo by French Tart
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 14.79 ml butter
- 315.37 ml grated Fontina cheese (about 4 oz.)
- 29.58 ml fresh parsley, chopped
- 29.58 ml fresh chives, chopped
- 453.59 g leek, light green and white parts only chopped
- 2.46 ml pepper
- 2.46 ml salt
- 59.14 ml flour
- 473.18 ml half-and-half
- 1360.77 g potatoes, peeled and thinly sliced (about 6 cups)
directions
- Preheat oven to 350°F; grease well a 2-1/2 quart casserole or baking dish (I use cooking spray).
- Set aside 1/2 cup of the fontina and 1/2 tablespoon each of the parsley and chives.
- In a large pot over medium heat, melt butter. Add leeks, salt and pepper. Saute until soft, about 4-5 minutes.
- Sprinkle in flour and cook, stirring, for about 30 seconds.
- Whisk in half-and-half and bring to a boil. Cook for a minute or two until mixture thickens. Remove form heat and stir in the remaining parsley, chives, and cheese until the cheese is melted.
- Add potatoes to the sauce and stir until well coated. Transfer to casserole dish and cover with foil. Bake for 1 hour. Remove foil and sprinkle with the remaining cheese. Bake uncovered until cheese is browned and melted and potatoes test for doneness, about 10 minutes. If the potatoes are not tender enough but the cheese is melted, cover with foil again and bake until potatoes are done.
- Sprinkle with reserved parsley and chives.
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Reviews
-
What a delightful gratin recipe - lovely, we both enjoyed this as a main meal by itself, served with salad and bread! I used Raclette cheese instead of Fontina, a local French melting cheese - it has the same properties! The leeks and spring onions were a lovely touch, as were the chives - which came from the garden! My sauce separated a little during cooking - I think it was the excess starch from the potatoes - I might consider par-boiling them in future to extract some of the starch and potato juices out of them. Very tasty indeed - thanks for posting the recipe! Made for Potato and Pasta Photo Tag March 2008 - FT:-)
Tweaks
-
What a delightful gratin recipe - lovely, we both enjoyed this as a main meal by itself, served with salad and bread! I used Raclette cheese instead of Fontina, a local French melting cheese - it has the same properties! The leeks and spring onions were a lovely touch, as were the chives - which came from the garden! My sauce separated a little during cooking - I think it was the excess starch from the potatoes - I might consider par-boiling them in future to extract some of the starch and potato juices out of them. Very tasty indeed - thanks for posting the recipe! Made for Potato and Pasta Photo Tag March 2008 - FT:-)
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!