Gruyère & Leek Scalloped Potatoes

Creamy Gruyère and leek scalloped potatoes being lifted from the baking dish, showing tender layers and browned cheesy top.

5 from 1 vote

Gruyère & Leek Scalloped Potatoes

These Gruyère and Leek Scalloped Potatoes are rich, creamy, and layered with buttery leeks and nutty melted cheese. Yukon Gold potatoes stay tender without falling apart, and the cream sauce thickens perfectly as it bakes. A guaranteed crowd-pleaser for holidays or any meal that deserves something a little special.

Prep Time20

Cook Time1

Total Time1 20

Course: Side Dish

Cuisine: American, French

Keyword: gruyere and leeks scalloped potatoes, scalloped potatoes

Servings:

Calories: 507kcal

Author: Joanna Cismaru

Equipment

Ingredients

2 tablespoons butter
2 large leeks white and light green parts only, thinly sliced
2 cloves garlic minced
2 tablespoons all-purpose flour
2 cups heavy cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
3 pounds Yukon Gold potatoes peeled and thinly sliced (about ⅛ inch thick)
1½ cups Gruyère cheese shredded
½ cup Parmesan cheese grated

US Customary - Metric

Instructions

Preheat oven to 375 °F (190 °C). Butter a 9×13-inch baking dish.
In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 sliced leeks and cook 5 to 6 minutes until soft. Add 2 minced garlic cloves and cook another 30 seconds.
Sprinkle in 2 tablespoons flour and whisk for 1 minute. Slowly pour in 2 cups heavy cream, whisking until smooth. Add ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon nutmeg. Simmer 2 to 3 minutes until thickened.
Layer half the 3 pounds sliced potatoes in the prepared dish. Pour over half the leek cream mixture and sprinkle with half the 1½ cups Gruyère. Repeat with remaining potatoes, sauce, and cheese. Finish with ½ cup Parmesan on top.
Cover with foil and bake 40 minutes. Uncover and bake another 20 minutes until golden and bubbly.
Let sit 10 minutes before serving so the layers set nicely.

Notes

Slice potatoes evenly so they cook at the same rate. A mandoline makes it easy, but a sharp knife works too.
Leeks can be sandy. Slice first, then swish them in a bowl of water to remove grit.
Shred your own cheese for the best melt. Pre-shredded has anti-caking agents that prevent smooth melting.
Heavy cream gives the sauce a silky finish. Half and half works if needed, but skip regular milk.
Let it rest before serving. The layers set and you get cleaner slices.
Leftovers reheat beautifully. Add a splash of cream if it looks too thick.

Nutrition