Do not even try to tell me you don’t like potatoes especially when they are cheesy like these smoked gruyere scalloped potatoes with leeks!
What is Gruyere Cheese?
Gruyère is sweet but slightly salty, with a flavor that varies widely with age.
It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures.
When fully aged (five months to a year) it tends to have small cracks that impart a slightly grainy texture.
Do not even try to tell me that you don’t like scalloped potatoes. The truth is, you didn’t like the ones you tried, but these smoked gruyere scalloped potatoes with leeks are so incredibly delicious. I especially like that they look fantastic but don’t take a ton of crazy ingredients or work.
One thing I’ve hated about making scalloped potatoes is that you bake the heck out of them only to dig in and find a few under cooked potatoes here and there throughout the dish. Ugh! That is the worst, especially when serving this up to guests.
Can Scalloped Potatoes be Made Ahead?
It’s ideal for making ahead.
Here’s how: Prepare the potatoes up to the point of baking (but do not bake) and refrigerate, covered, up to two days in advance.
We often had scalloped potatoes for Sunday dinner when I was growing up, but either it was Mom’s quick version which uses canned soup (and I promise to do a new post soon so the recipe is updated) or the boxed which uses the dehydrated potatoes. I know, I promise none of us use the box anymore. From scratch is just so much better I couldn’t go back unless it was a dang good product.
Anyway, I tackled the under cooked issue by slicing the potatoes 1/8″ thick as any bigger only resulted in even worse cooking but any thinner and they turned into mush. Then I cooked the potatoes almost completely in the heavy cream which not only kept a uniform bake but it also cut down the overall time for the recipe since I didn’t have to bake them for over an hour.
I also see no need for a roux (flour butter mixture) here as simmering the potatoes in cream allows the starch off of the potatoes and cream to work together to thicken everything up.
The rest is just easy peasy, smoked gruyere adds a really wonderful flavor compared to other cheeses. It’s like a fancier scalloped potato without actually doing anything fancy.
If you decide you want more garlic in this dish try rubbing the buttered dish with half a clove of garlic. It’s wonderful.
How Long Will Scalloped Potatoes Keep?
To maximize the shelf life of cooked potatoes for safety and quality, refrigerate the potatoes in shallow airtight containers or resealable plastic bags.
Properly stored, cooked potatoes will last for 3 to 5 days in the refrigerator.
Smoked Gruyere Scalloped Potatoes with Leeks
Smoked Gruyere Scalloped Potatoes with Leeks
- 1 Leek
- 1 Teaspoon minced Garlic
- 1 Tablespoon Olive Oil
- 6-7 Medium Russet potatoes
- 1 1/2 Cups Heavy Cream
- 1/2 Cup Whole Milk
- 1 Bay Leaf
- 1 Teaspoon Kosher Salt
- Fresh Black Pepper
- 1/8 Teaspoon Freshly grated Nutmeg
- 8 ounce Block Smoked Gruyere finely shredded
- 1/3 Cup Dubliner Cheese found in the gourmet cheese section or Costco
- See Notes
- Preheat the oven to 350 degrees.
- Butter a 12 cup or 7x12" casserole dish.
- Cut off the end root and greens from the leek.
- Slice the middle portion into thin rings and place in a bowl of cold water.
- Swish the leeks around and break up the rings to release any dirt.
- Pull the leeks straight out of the water. Repeat with fresh water if any dirt lingered on the leeks.
- Pat dry.
- Peel the potatoes and place in a bowl of cold water, completely submerged to keep the potatoes from browning.
- Using a food processor or mandolin, slice the potatoes 1/8" thick.
- In a heavy bottomed dutch oven, add the olive oil and bring to medium heat.
- Once shimmering add the leeks and saute until translucent, about 3 minutes.
- Add the garlic and cook for one more minute, stirring continually.
- Add the potatoes, cream, milk, and bay leaf to the pot and simmer for 15 minutes or until the potatoes begin to turn tender and the cream is starting to thicken.
- Remove from heat and discard the bay leaf.
- Starting on the outside edge of the pan, using a fork, gently lift the potato slices into the casserole dish, overlapping the potatoes all around the edge and circling into the middle until the entire pan is covered in potatoes. This should take half of your potatoes.
- Sprinkle with half of the salt, a few cracks of pepper to taste, and half of the nutmeg.
- Mix the two cheeses together and sprinkle 1/3 of the cheese over the potatoes.
- Repeat the overlapping potatoes then pour any of the leftover cream over the top then seasoning and cheeses.
- Bake at 350 for 20 minutes or until the cheeses are bubbling and potatoes tender.
- Rest for 5 minutes before serving.