Crispy sourdough bread crumbs top our Scalloped Potatoes with Leeks, a rich and satisfying side dish.
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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- Spread bread crumbs in an even layer on prepared pan. Drizzle with olive oil and sprinkle with ¼ teaspoon salt.
- Bake until golden brown, 10 to 15 minutes. Set aside.
- Reduce oven temperature to 350°. Lightly spray a 2-quart baking dish with cooking spray.
- 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.
- Using a slotted spoon, gently transfer and arrange potato mixture in an even layer into prepared dish. Spoon remaining cooking liquid over potatoes.
- 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.
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