Monday, July 25, 2016

Scalloped Potatoes with Leeks and Thyme

2 tablespoons butter plus more for baking dish
1 cup finely chopped leeks 
2 cloves garlic, grated/minced
1 teaspoon fresh thyme (from the You Pick Section!)
1 cup whole milk
1 cup heavy cream (can also use Greek Yogurt)
2 teaspoons kosher salt
½ teaspoon ground black pepper
2½ pounds yellow/golden potatoes, peeled and sliced thin
Preheat the oven to 350-degrees F. Coat 8x8-inch baking dish with butter.
Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.
Add garlic, thyme, continue to cook, stirring for 30 seconds.
Stir in milk, heavy cream, salt, and pepper. Bring to a boil, lower heat to a simmer, cook, stirring occasionally, until mixture has slightly thickened, about 5 minutes.
Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.
Bake until potatoes are done, lightly brown and bubbly, about 1 hour. Baste after about 45 minutes of cooking. Let cool slightly before serving.

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