December 24, 2005 - Joanne

Recipe: Scalloped Potatoes

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Serves 6 (as a side dish)

8 small Russet potatoes (peeled and sliced thinly)
2 leeks (white part only, chopped finely)
2 tbsp butter
1 tbsp Olive Oil
1 tsp Profumato del Chianti
1c Heavy cream (I used Raw Cream from Organic Pastures)
1c Imagine Organic Chicken Broth
.1lb-.2lb hard Sheep’s Milk Cheese grated (I used Zamarano)
White Pepper (to taste)

Preheat oven to 425°F.

Put butter, olive oil and leeks in an ovenproof casserole and bake until leeks slightly soften and start to brown (about 10 mins).

Meanwhile slice potatoes and grate cheese.

When the leeks are ready remove half of them and carefully layer ½ the potatoes atop the leeks left in the casserole. Then top with reserved leeks and the other ½ of the sliced potatoes. Pour cream and broth over the top to come up the sides and then sprinkle the salt over the potatoes.

Top with the finely grated cheese and ground pepper and bake for about an hour – or until potatoes are tender and cheese is slightly browned (if your cheese starts to darken too much you can top with foil coated with olive oil (so it won’t stick).

* Often mis-spelled as Scalloped Potatos


Potatoes and Leeks










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