Scalloped Potatoes with Leeks, Enoki & Taleggio

There are times you drink green smoothies, eat kale salads, and have vegan soup–and then there are times you eat baked scalloped potatoes made with cream, whole milk and topped with Italian taleggio cheese. Each has their place. As a dietitian I will always tout the benefits of leafy green vegetables over greasy fried food, however I will also defend that a hearty, home-cooked dish made from milk fat, cheese and potatoes deserves a spot at your table.

We are big fans of potatoes in my house. Baked, roasted, mashed, and smashed potatoes make regular appearances on our plates. Potatoes got a bad wrap for awhile in the carbohydrate-phobic, Atkins crazed 1990’s and 2000’s but–in case you haven’t heard–carbs are back in, big time. And that’s great news because potatoes are an excellent source of vitamin C, a good source of potassium and provide fiber to keep your digestion moving. Which you’ll need if you want to fit in a little pie after that holiday meal.

Offset a rich, hearty dish with healthy, vegetable-filled sides for your holiday dinner. The best of both worlds!

Scalloped Potatoes with Leeks, Enoki & Taleggio

Take regular scalloped potatoes next level with this recipes using fresh rosemary and taleggio cheese.

  • Author: Kristina Todini
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 as side dish
  • Category: Side Dish


  • 2 leeks, peeled and sliced
  • 1-2 cups enoki mushrooms
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup white wine or white wine vinegar
  • 2 teaspoons olive oil
  • 4-5 pounds russet potatoes, sliced 1/8″ thick (or as thin as you can)
  • 1 cup whole milk
  • 1/2 cup half and half
  • 1-2 sprigs fresh rosemary
  • 3oz taleggio (more if you really want to be crazy), cut in small cubes


  1. Preheat oven to 350 degrees.
  2. In a large pot, heat olive oil over medium heat. Add leeks and enoki mushrooms, cooking until almost soft (about 3-5 minutes).
  3. Add white wine (or vinegar), 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until wine is reduced, about 2-3 minutes more.
  4. Add milk and cream and reduce heat to a simmer. Simmer until liquid thickens, about 10 minutes.
  5. While vegetable and dairy mixture is cooking, grease a 9×9, 8×8 or round baking dish.
  6. Add potato slices in one layer on bottom of dish, until covered. Spoon ~1/2 cup vegetable and milk mixture over potatoes and crumble 1/3 of taleggio on top. Add 1/3 of rosemary.
  7. Add two more layers of potatoes, vegetable/diary mixture, cheese and rosemary.
  8. Add a pinch of salt and pepper to the very top of the potato dish, cover with foil.
  9. Bake for 30 minutes with foil on top, then remove foil and return dish to oven, baking another 30 minutes or until potatoes are soft and easy to stick a fork into, and cheese is golden brown.
  10. Option, but recommended: Do steps 1-8 and refrigerate overnight until the next day. The flavor difference is definitely worth it!