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Gallery Scalloped Potatoes with Leeks Recipe Summary Servings: 8

Ingredients Ingredient Checklist 2 tablespoons unsalted butter, plus more for baking dish 2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup) 6 russet potatoes (2 1/2 pounds), peeled and thinly sliced 1/2 teaspoon coarse salt 1/8 teaspoon freshly grated nutmeg Freshly ground pepper, to taste 8 ounces Gruyere cheese, shredded (about 3 cups) 1 cup heavy cream 1 cup homemade or low-sodium store-bought chicken stock

Gallery Scalloped Potatoes with Leeks

Recipe Summary Servings: 8

Scalloped Potatoes with Leeks

Scalloped Potatoes with Leeks

Scalloped Potatoes with Leeks

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons unsalted butter, plus more for baking dish 2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup) 6 russet potatoes (2 1/2 pounds), peeled and thinly sliced 1/2 teaspoon coarse salt 1/8 teaspoon freshly grated nutmeg Freshly ground pepper, to taste 8 ounces Gruyere cheese, shredded (about 3 cups) 1 cup heavy cream 1 cup homemade or low-sodium store-bought chicken stock

Directions

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.

Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)

Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

Reviews (34)

 Add Rating & Review     424 Ratings   5 star values:        76    4 star values:        122    3 star values:        151    2 star values:        65    1 star values:        10

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Reviews (34)

Add Rating & Review     424 Ratings   5 star values:        76    4 star values:        122    3 star values:        151    2 star values:        65    1 star values:        10

Add Rating & Review

424 Ratings 5 star values: 76 4 star values: 122 3 star values: 151 2 star values: 65 1 star values: 10

424 Ratings 5 star values: 76 4 star values: 122 3 star values: 151 2 star values: 65 1 star values: 10

424 Ratings 5 star values: 76 4 star values: 122 3 star values: 151 2 star values: 65 1 star values: 10

  • 5 star values: 76 4 star values: 122 3 star values: 151 2 star values: 65 1 star values: 10

    Martha Stewart Member     Rating: Unrated       11/04/2019   Be more careful reading recipes. Thos recipe calls for 2 1/2 pounds of potatoes, mot 2 1/2 potatoes.  

Martha Stewart Member     Rating: 5 stars       10/09/2017   Literally the best scalloped potato recipe there is. People can’t get enough of them and a pretty easy recipe. Great to make it the day before too. It’s my go to holiday side dish (always requested by those who’ve had it!)  

Martha Stewart Member     Rating: Unrated       02/28/2017   Ain't cream of tarter the greatest!  

Martha Stewart Member     Rating: Unrated       11/06/2013   To marjkapsis, the recipe calls for baking at 350 for 30 min with foil on, then continued baking at 425 for 45 minutes with the foil off.  

Martha Stewart Member     Rating: Unrated       04/02/2013   This CANNOT be made a day in advance!! The potatoes turned brown & stayed discolored even after cooking. The gruyere didn't melt as well after sitting either. Also, I made it 9x12 dish & it def could have used 3 leeks instead of 2 & it takes longer than 30 minutes. Will not make this again.  

Martha Stewart Member     Rating: Unrated       03/31/2013   L  

Martha Stewart Member     Rating: Unrated       12/01/2012   We made this for Thanksgiving. Great savory side dish. My Cuisinart disk is very thin do we double the layers and halved the recipe for our small gathering. It is a keeper!  

Martha Stewart Member     Rating: Unrated       10/30/2010   This is so good and easy. I substitute Swiss for the cheese and it still tastes great! Freezes well also.  

Martha Stewart Member     Rating: Unrated       04/06/2010   Delicious and elegant! Made this for Easter and it was the hit of dinner. First dish completely wiped out by all, kids and adults. Wouldn't change a thing!  

Martha Stewart Member     Rating: Unrated       03/31/2010   Fantastic recipe that feeds a large group! If you don't have a large group it also freezes well. I recommend using a mandoline on slicing the potatoes. Slicing by hand takes forever.  

Martha Stewart Member     Rating: Unrated       12/19/2009   This was fantastic!! I highly recommend.  

Martha Stewart Member     Rating: Unrated       10/06/2008   Absolutely a must have in your potatoe repertoire! At a dinner party this weekend all of the guests asked for seconds and three of them asked for a copy of the recipe. I had added an additional 2 potatoes and cup of cheese and a 1/4 more of the broth and cream mixture to accomodate 10 diners. Delicious, delicious, delicious!  

Martha Stewart Member     Rating: Unrated       05/27/2008   Great recipe - only added garlic salt which I do to almost everything. For wittich, whenever you do scalloped potatos add cream of tartar to the water when you are soaking them while cutting - that prevents the browning.  

Martha Stewart Member     Rating: Unrated       04/16/2008   I made this on Easter and it was a perfect side dish for lamb (my in-laws were impressed!) Leftovers were not as good as the first serving, though.  

Martha Stewart Member     Rating: Unrated       03/30/2008   Why do the potatoes turn brown? I put them in cold water, cover with a damp cloth, everything, but the potatoes turn brown. I only use Russets. Can Russet potatoes vary?  

Martha Stewart Member     Rating: Unrated       03/26/2008   Delicious. Next time I would omit the salt.  

Martha Stewart Member     Rating: Unrated       03/25/2008   I only submitted my comment once, and again it comes up three times. It also cut off all the rest of it. Someone needs to fix this.  

Martha Stewart Member     Rating: Unrated       03/25/2008   I did make this, and it was delicious! I substituted fat-free half  

Martha Stewart Member     Rating: Unrated       03/25/2008   COMMENT to MELLONA - The recipe calls for 2 1/2 pounds of potatoes, NOT 2 1/2 potatoes!  

Martha Stewart Member     Rating: Unrated       03/25/2008   This was way better than the usual scalloped potatoes! To add a little crunch to the final layer of cheese, I added about a half cup of Panko bread crumbs. Was good! Also used a 9 x 13 pan to have more area for the crunchy topping! In my oven, 425 was too hot for the last 45 min - will probably do 400 next time.  

Martha Stewart Member     Rating: Unrated       03/24/2008   This dish was excellent. We had it as a side dish with the rack of lamb and the roasted asparagus. II will definately make this again. I agree this would make a great brunch dish.  

Martha Stewart Member     Rating: Unrated       03/24/2008   Great potatoes. Everyone loved them. I tweaked the recipe to allow for extra guests, so the delicious cream/broth that this cooks in spilled all over my oven. A bigger pan would have been a good thing for me.  

Martha Stewart Member     Rating: Unrated       03/23/2008   this dish is a winner. I made this for our Easter brunch, and everyone wanted seconds. quick to assemble, easy to prepare - I'd make this again. perfect comfort food.  

Martha Stewart Member     Rating: Unrated       03/23/2008   The recipe calls for a 12 cup pan....to use a 12 cup pan 2 1/2 potatoes would only make one layer. I used a 2 quart casserole and it fit perfectly with the three layers. This is the second recipe I've tried in this meal that the recipe had some problems in that the container required is obviously way too big for the recipe. I wonder about the food editor on this meal - did they not try out the recipes in home size portions? The cake - also a problem - see comments  

Martha Stewart Member     Rating: Unrated       03/20/2008   I've not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I've done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I'll be a Guinea Pig and let you know!  

Martha Stewart Member     Rating: Unrated       03/20/2008   Oops.  

Martha Stewart Member     Rating: Unrated       03/20/2008   Can something be successfully substituted for the heavy cream? This seems to be a high fat content version of the recipe.  

Martha Stewart Member     Rating: Unrated       03/20/2008   Can Vegetable stock be used in place of the Chicken stock?

    Martha Stewart Member

    Rating: Unrated 11/04/2019

Be more careful reading recipes. Thos recipe calls for 2 1/2 pounds of potatoes, mot 2 1/2 potatoes.

Rating: Unrated

Rating: 5 stars 10/09/2017

Literally the best scalloped potato recipe there is. People can’t get enough of them and a pretty easy recipe. Great to make it the day before too. It’s my go to holiday side dish (always requested by those who’ve had it!)

Rating: 5 stars

Rating: Unrated 02/28/2017

Ain’t cream of tarter the greatest!

Rating: Unrated 11/06/2013

To marjkapsis, the recipe calls for baking at 350 for 30 min with foil on, then continued baking at 425 for 45 minutes with the foil off.

Rating: Unrated 04/02/2013

This CANNOT be made a day in advance!! The potatoes turned brown & stayed discolored even after cooking. The gruyere didn’t melt as well after sitting either. Also, I made it 9x12 dish & it def could have used 3 leeks instead of 2 & it takes longer than 30 minutes. Will not make this again.

Rating: Unrated 03/31/2013

L

Rating: Unrated 12/01/2012

We made this for Thanksgiving. Great savory side dish. My Cuisinart disk is very thin do we double the layers and halved the recipe for our small gathering. It is a keeper!

Rating: Unrated 10/30/2010

This is so good and easy. I substitute Swiss for the cheese and it still tastes great! Freezes well also.

Rating: Unrated 04/06/2010

Delicious and elegant! Made this for Easter and it was the hit of dinner. First dish completely wiped out by all, kids and adults. Wouldn’t change a thing!

Rating: Unrated 03/31/2010

Fantastic recipe that feeds a large group! If you don’t have a large group it also freezes well. I recommend using a mandoline on slicing the potatoes. Slicing by hand takes forever.

Rating: Unrated 12/19/2009

This was fantastic!! I highly recommend.

Rating: Unrated 10/06/2008

Absolutely a must have in your potatoe repertoire! At a dinner party this weekend all of the guests asked for seconds and three of them asked for a copy of the recipe. I had added an additional 2 potatoes and cup of cheese and a 1/4 more of the broth and cream mixture to accomodate 10 diners. Delicious, delicious, delicious!

Rating: Unrated 05/27/2008

Great recipe - only added garlic salt which I do to almost everything. For wittich, whenever you do scalloped potatos add cream of tartar to the water when you are soaking them while cutting - that prevents the browning.

Rating: Unrated 04/16/2008

I made this on Easter and it was a perfect side dish for lamb (my in-laws were impressed!) Leftovers were not as good as the first serving, though.

Rating: Unrated 03/30/2008

Why do the potatoes turn brown? I put them in cold water, cover with a damp cloth, everything, but the potatoes turn brown. I only use Russets. Can Russet potatoes vary?

Rating: Unrated 03/26/2008

Delicious. Next time I would omit the salt.

Rating: Unrated 03/25/2008

I only submitted my comment once, and again it comes up three times. It also cut off all the rest of it. Someone needs to fix this.

I did make this, and it was delicious! I substituted fat-free half

COMMENT to MELLONA - The recipe calls for 2 1/2 pounds of potatoes, NOT 2 1/2 potatoes!

This was way better than the usual scalloped potatoes! To add a little crunch to the final layer of cheese, I added about a half cup of Panko bread crumbs. Was good! Also used a 9 x 13 pan to have more area for the crunchy topping! In my oven, 425 was too hot for the last 45 min - will probably do 400 next time.

Rating: Unrated 03/24/2008

This dish was excellent. We had it as a side dish with the rack of lamb and the roasted asparagus. II will definately make this again. I agree this would make a great brunch dish.

Great potatoes. Everyone loved them. I tweaked the recipe to allow for extra guests, so the delicious cream/broth that this cooks in spilled all over my oven. A bigger pan would have been a good thing for me.

Rating: Unrated 03/23/2008

this dish is a winner. I made this for our Easter brunch, and everyone wanted seconds. quick to assemble, easy to prepare - I’d make this again. perfect comfort food.

The recipe calls for a 12 cup pan….to use a 12 cup pan 2 1/2 potatoes would only make one layer. I used a 2 quart casserole and it fit perfectly with the three layers. This is the second recipe I’ve tried in this meal that the recipe had some problems in that the container required is obviously way too big for the recipe. I wonder about the food editor on this meal - did they not try out the recipes in home size portions? The cake - also a problem - see comments

Rating: Unrated 03/20/2008

I’ve not made exactly this one - though I think I will, as I have leeks and potatoes - but I always substitute fat-free half and half for cream in recipes like this and it turns out fine. Derailed: how about a mix of cream of celery soup and water or something to sub for chicken stock? I’ve done that too. Or maybe vegetable stock? I was thinking about making twice-baked for Easter dinner, but I like this idea better. I’ll be a Guinea Pig and let you know!

Oops.

Can something be successfully substituted for the heavy cream? This seems to be a high fat content version of the recipe.

Can Vegetable stock be used in place of the Chicken stock?

All Reviews for Scalloped Potatoes with Leeks

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Scalloped Potatoes with Leeks

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest