Leek And Cheese Scalloped Potatoes Recipe

Name: Leek And Cheese Scalloped Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 1/3 cups grated Fontina cheese (about 4 oz.); 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh chives, chopped; 1 lb leek, light green and white parts only chopped; 1/2 teaspoon pepper; 1/2 teaspoon salt; 1/4 cup flour; 2 cups half-and-half; 3 lbs potatoes, peeled and thinly sliced (about 6 cups)

Servings: persons

1 tablespoon butter
1 1/3 cups grated Fontina cheese (about 4 oz.)
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 lb leek, light green and white parts only chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup flour
2 cups half-and-half
3 lbs potatoes, peeled and thinly sliced (about 6 cups)

1
Preheat oven to 350u00b0F; grease well a 2-1/2 quart casserole or baking dish (I use cooking spray).
2
Set aside 1/2 cup of the fontina and 1/2 tablespoon each of the parsley and chives.
3
In a large pot over medium heat, melt butter. Add leeks, salt and pepper. Saute until soft, about 4-5 minutes.
4
Sprinkle in flour and cook, stirring, for about 30 seconds.
5
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.
6
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.
7
Sprinkle with reserved parsley and chives.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon butter, 1 1/3 cups grated Fontina cheese (about 4 oz.), 2 tablespoons fresh parsley, chopped, 2 tablespoons fresh chives, chopped, and more.

Yes, Leek And Cheese Scalloped Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Leek And Cheese Scalloped Potatoes

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