Simple Creamy Scalloped Potatoes with Leeks recipe, a delicious and cheesy potato, leek, and mushrooms recipe that is a perfect make-ahead side dish recipe!
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 and leeks, topped with Italian taleggio cheese.
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 potato dish deserves a spot at your table.
We are big fans of spuds and baked, roasted, mashed, and smashed potatoes make regular appearances on our plates. Potatoes received a bad wrap 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.
Are you ready for the creamiest and easiest scalloped potatoes recipes? Let’s do it!
How to make Simple Creamy Scalloped Potatoes with Leeks
Scalloped potatoes can be an intimidating recipe, but it’s truly as simple as layering boiled potatoes with creamy vegetables and then baking until golden brown.
This easy scalloped potatoes recipes starts by thinly slicing the potatoes and boiling them until slightly soft, then removing from water and setting aside. In the mean time, the leeks and mushrooms are softened in a pot and then the half and half and milk are cooked down until you have a creamy vegetable and dairy mixture.
The last part is the fun part: layering your scalloped potatoes! In a square or round glass baking dish, layer potatoes with the creamy vegetables and then top with cheese and rosemary. Continue this until you’ve used up all of the ingredients and then bake until soft and golden brown, about 60 minutes.
That’s it! This is a perfect recipe for Thanksgiving or the holidays because it can be prepped up to three days ahead of time and then popped in the oven an hour before serving. In fact, I find that this 1-3 day prep period actually makes for a much more flavorful scalloped potato recipe because the rosemary and other flavors have time to marinate.
Simple Creamy Scalloped Potatoes with Leeks: Tips, tricks, and tools
This easy scalloped potato recipe requires a few kitchen tools and ingredients that I recommend:
- A good set of glass mixing bowls: a good quality glass mixing bowls set make mixing ingredients super simple
- Eco-friendly bakeware: choosing environmentally cookware is key to a building a green kitchen, that’s why I love using my eco-friendly baking dishes
- Responsible ingredients: in addition to using organic ingredients from farms I know and trust when possible, I always buy organic, rGBH-free milk and cream from dairies I know and trust
- Storage and reheating: store scalloped potatoes in an airtight glass food storage containers for up to five days and reheat in the oven, microwave, or stovetop
- Recipe variations: use this scalloped potato recipe as a base and switch up the cheese (parmesan, pecorino, mozzarella, scamorza) and herbs (sage, oregano, thyme)
I hope you enjoy this Simple Creamy Scalloped Potatoes with Leeks recipe as much as we do! It’s a great side dish for Thanksgiving, the holidays, or even just a cool fall or winter night when you’re craving comfort food.
Did you make this Simple Creamy Scalloped Potatoes with Leeks recipe? Leave a comment below and rate the recipe to let us know how it turned out. Save this recipe for later by pinning to your favorite fall Pinterest board and make sure to tag me on Fork in the Road’s Instagram to show me your potato creations!Print
Creamy Scalloped Potatoes with Leeks and Mushrooms
Simple Creamy Scalloped Potatoes with Leeks recipe, a delicious and cheesy potato, leek, and mushrooms. A delicious recipe that is perfect to make ahead for Thanksgiving Day!
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 minutes
- Yield: 6-8 as side dish
- Category: Salads & Side Dishes
- Method: Baking
- Cuisine: American
- 3 pounds russet potatoes, sliced 1/8″ thick and boiled until soft
- 1 large leek, peeled and sliced
- 2 cups mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 1 cup whole milk
- 1/2 cup half and half
- 1-2 sprigs fresh rosemary
- 3oz taleggio or other soft cheese, cut in small cubes
- Preheat oven to 350 degrees.
- In a large pot, heat olive oil over medium heat. Add leeks and mushrooms (if using), cooking until soft (about 3-5 minutes). Add white wine, salt, and pepper. Cook until wine is reduced, about 2-3 minutes more. Add milk and cream and reduce heat to a simmer. Simmer until liquid thickens, about 10 minutes.
- Grease a 9×9, 8×8 or round baking dish with oil or butter. Add potato slices in one layer on bottom of dish, until covered. Spoon 1/2 cup vegetable/dairy mixture over potatoes, crumble 1/3 of taleggio on top, and sprinkle 1/3 of rosemary. Add two more layers of potatoes, vegetable/diary mixture, cheese, and rosemary. Add a pinch of salt and pepper to the very top of the potato dish, and cover with foil.
- 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.
Make, but don’t bake, and refrigerate overnight to cook the next day. The flavor difference is definitely worth it!
- Serving Size: 1 serving (about 1/2 cup)
- Calories: 350
- Sugar: 8g
- Sodium: 245mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 19mg
Keywords: creamy scalloped potatoes, side dish