Cooking Lesson #759: Gruyère Scalloped Potatoes with Spring Leeks

… from the Perspectives’ Kitchen

How you doin’? Potatoes are one of the most versatile and inexpensive vegetables. They can be baked, boiled, oven roasted or made au gratin or scalloped style. At Fanny’s Fish Market (one of my own restaurants) I was partial to Scalloped Potatoes.
 
In traditional recipes, scalloped potatoes are made with Cheddar cheese, milk and a sprinkle of flour. They bake up super cheesy and comforting and I love them, but spring calls for something lighter. So here I’ve layered thin slices of potato with nutty-sweet Gruyère cheese (which is lighter than Cheddar), warm cream and mild springtime leeks that have been sautéed and softened in butter.
 
The potatoes bake up golden brown, and they have a wonderful texture—crispy and creamy at the same time, with a perfectly al dente bite—not the least bit soggy or pasty.) The leeks are so unbelievably tender, they seem to melt into the potato.
 
I like to scatter some bright green chives over the top of the casserole as it comes out of the oven, and I love how their delicate onion flavor balances the dish—it’s rich, savory, cheesy, and light in all the right proportions. In short, it tastes just like early spring.
 
I used this as a great side for grilled or baked fish; the fresh cream and mild onions are the ideal foil for a piece of mild, grilled white fish. It is also great with a grilled steak of any cut and can easily be used as a side dish at brunch.
 
Prep time:  20 minutes
Bake time:  90 minutes
Yield:  8 servings
 
Ingredients
2 tablespoons unsalted butter, plus more for prepping the pan
3 cups chopped leeks (white and pale green parts only), soaked, rinsed and     drained well
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 pounds baking potatoes, peeled and thinly sliced (I prefer Russets)
2 tablespoons chopped fresh chives, plus more for garnish
2 cups shredded Gruyère cheese
3 cups heavy whipping cream
1 teaspoon ground nutmeg
 
Directions

1. Preheat the oven to 350° F.
2. Generously butter a baking dish measuring 9 X 13-inches to prevent sticking.
3. In a large frying pan, melt the butter over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 7 to 8 minutes. Remove from the heat and set aside.
4. In a small bowl, combine the salt and pepper. Spread 1/3 of the potatoes evenly in the baking dish, and season them with about 1/4 of the salt and pepper mixture and 1/4 of the chopped chives.
5. Top the potatoes with 1/3 of the Gruyère cheese and half of the cooked leeks.
6. Repeat the layers in steps 4 and 5, and then finish with the remaining potatoes, Gruyère, salt mixture, and chives.
7. In a small saucepan, heat the heavy cream over medium-high heat until it simmers.
8. Pour the hot cream evenly over the potatoes.
9. Sprinkle with the nutmeg.
10. Cover the baking dish tightly with aluminum foil and place it on a rimmed baking sheet to catch any drips or overflow.
11. Bake the scalloped potatoes for 1 hour.
12. Remove the foil and continue baking until the potatoes are tender, coated with a creamy sauce, and golden brown on top, about 30 minutes longer.
13. Let the potatoes rest for about 5 minutes.
14. Sprinkle with chives and serve hot.

ChefSecrets:  You can change this recipe up a bit by substituting cauliflower florets for potatoes—Gruyère Scalloped Cauliflower with Spring Leeks. Yum!

Quip of the Day:  Q. What do you call a cauliflower growing at the edge of a garden? 
                                A. A border cauli!
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