Scalloped Potatoes with Leeks
 
MAKES 6 TO 8 SERVINGS
Ingredients
  • ⅔ cup fresh sourdough bread crumbs
  • 1 tablespoon olive oil
  • 1 tablespoon plus ¼ teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter
  • 1 medium leek, trimmed and sliced (about 1 cup)
  • 3 shallots, thinly sliced
  • 3 cloves garlic, thinly sliced
  • ¼ cup dry white wine
  • 3 cups heavy whipping cream
  • 1 teaspoon ground mustard
  • ½ teaspoon ground white pepper
  • 2 pounds Yukon gold potatoes, peeled and sliced
  • ⅛ inch thick (about 6 potatoes)
  • 1 tablespoon chopped fresh parsley
  • Garnish: chopped fresh parsley
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. Spread bread crumbs in an even layer on prepared pan. Drizzle with olive oil and sprinkle with ¼ teaspoon salt.
  3. Bake until golden brown, 10 to 15 minutes. Set aside.
  4. Reduce oven temperature to 350°. Lightly spray a 2-quart baking dish with cooking spray.
  5. In a 10-inch sauté pan, melt butter over medium heat. Add leek, shallot, and garlic; cook until softened and aromatic, 3 to 5 minutes. Add wine; cook until liquid is reduced by half, about 3 minutes. Add cream, ground mustard, white pepper, and remaining 1 tablespoon salt, stirring until incorporated. Gently stir in potatoes. Simmer over medium-low heat until potatoes are well coated and warmed through, about 5 to 10 minutes. Stir in parsley.
  6. Using a slotted spoon, gently transfer and arrange potato mixture in an even layer into prepared dish. Spoon remaining cooking liquid over potatoes.
  7. Bake until golden brown and bubbly, about 15 to 20 minutes. Sprinkle with toasted bread crumbs. Let stand 15 minutes before serving. Garnish with parsley, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/scalloped-potatoes-with-leeks-recipe/