This recipe is easy to transport to a party because once it's out of the oven, it needs to rest for 15-30 minutes. Just enough time to wrap it up in some foil and drive over to the event. Because of all of the baked, cheesy goodness, it stays warm for quite a bit afterwards too.
Scalloped Potatoes with Leeks
Recipe from Martha Stewart
2 tbsp unsalted butter
2 leeks, trimmed, thinly sliced and well rinsed (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 tsp coarse salt
1/8 tsp grated nutmeg
fresh ground pepper, to taste
8 oz gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup low-sodium chicken broth
1. Preheat oven to 350 degrees F. Grease a 12 cup baking dish (I used a standard 9x13 dish).
2. Melt butter in a skillet over medium heat. Add leeks and cook until translucent, about 3 o 4 minutes.
3. Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, paper, and cover with 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes. Sprinkle with remaining cheese.
4 Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. Mixture can be refrigerated overnight.
5. Bake for 30 minutes. Increase temperature to 425 degrees F, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.
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