Gruyere Scalloped Potatoes Recipe

Rich and creamy scalloped potatoes are an excellent make-ahead choice for large family gatherings and pair well with almost any protein including ham, steak or roast beef, pork loin, turkey, or roast chicken.

 

Ingredients

1 / 4 cup unsalted butter

4 medium leeks, thin

4 medium cloves garlic, minced or pressed through a garlic press

2 tablespoons fresh thyme leaves, finely chopped

2 teaspoons salt

1 / 2 teaspoon black pepper

5 pounds (about 10 medium) rust potatoes, peeled and sliced 1/8-inch thick

2 1 / 4 cups chicken broth

2 1 / 4 cup heavy cream

8 ounces Gruyere cheese, grated (2 cups)

Directions

1. Preheat oven to 425 degrees F.

2. Melt the butter in a saucepan over medium heat. When subsidies to foam, add the leeks and cook, stirring occasionally, until tender, about 4 minutes.

3. Add garlic, thyme, salt and pepper. Bake for about 30 seconds.

4. Add potatoes, broth and cream, bring to boil. Cover, reduce heat to medium-low and simmer until the potatoes are almost tender (a paring knife can be slipped in and out of a potato slice with some resistance), about 15 to 20 minutes.

5. Transfer the mixture to 13 x 9 inch baking dish. Sprinkle evenly with cheese. Cook until the cream is bubbling around the edges and top is golden, about 15 minutes.

6. Cool slightly before serving.