The Recipe
Scalloped Potatoes with Leeks
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Scalloped potatoes with sauteed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
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
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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