Scalloped Potatoes and Leeks

As far as I’m concerned, the best part of eating ham for dinner is having scalloped potatoes alongside it on your plate.  We have a freezer full of ham steaks that need to be used up before December, when our next round of pigs will be all grown up.  Have I shown you piglet pictures yet? I can’t remember, so here you go!

Anyway, I had a big bunch of local leeks in my fridge, so I decided to add them into my normal recipe and it was delicious! I don’t measure when I make this recipe, since it’s all about the layering, so these measurements are just estimates.  Seriously, you want to make this recipe!

Scalloped Potatoes and Leeks

  • 1 clove of garlic
  • half stick of butter
  • 3-4 large potatoes, peeled and thinly sliced OR 8-10 small red potatoes, washed and thinly slided (no need to peel them!)
  • 2 large leeks, well washed, halved and sliced
  • 4-6 Tbsp flour
  • 1 1/2 cups shredded cheese (I used cheddar this time, but any cheese you like will do)
  • salt and pepper to taste (I like LOTS of black pepper, and add a little bit to each layer)
  • 2 cups whole milk

Preheat the oven to 375°F.  Cut the garlic clove in half, then rub the cut side on the inside of the a 9 x 9 pan to flavor it, then use 1 tsp of butter to grease it.  Begin with a layer of potatoes by placing them in the bottom of the pan.  Sprinkle them with salt, pepper, and about a Tbsp of flour, then dot with about 1 Tbsp of butter.  Add another layer of potatoes, more salt, pepper, flour, and butter.  Next layer in about half of the leeks.  Add another layer of potatoes, salt, pepper, flour, and about half the cheese.  Add another layer of potatoes, salt, pepper, flour, and butter.  Add the remaining leeks, then another two layers of potatoes, salt, pepper, flour, and butter.  Pour in the milk until the potatoes are mostly submerged, then press the layers down with your hands.  Top with the remaining cheese, some more pepper, and maybe even some more butter.  Bake for an hour until bubbly and the cheese is nicely browned, then let sit for about 15 minutes to cool and thicken before serving.  I’ve found that if I double the recipe I need to bake for up to an additional half hour to make sure the potatoes aren’t crunchy.

Ham? What ham? Pass the scalloped potatoes and leeks, please!

About these ads

3 Comments

Filed under Food, Living from Scratch, Local Agriculture, Recipes, What's for Supper?

3 responses to “Scalloped Potatoes and Leeks

  1. Oh my… whoops… pardon me while I wipe the drool off my keyboard. Ahem. This looks so amazing, I’m thinking my menu for this week is going to get tweaked to fit this in!!! Thank you Josh for taking a nap!

  2. rob

    Being the bland Norwegian that I am, I never put cheese on scalloped potatoes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s