Spring Scalloped Potatoes with Leeks Gelson's
Light and creamy spring scalloped potatoes layered with sweet Gruyère, tender leeks, and a delicate chive topping. Perfect for early spring entertaining or brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.
Cooking tools:
- Baking dish
- Skillet
- Saucepan
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 2 Tbsp unsalted butter, plus more for greasing pan
- 3 cups chopped leeks (white and pale green parts only), soaked and rinsed
- 2 tsp kosher salt
- ½ tsp freshly ground pepper
- 4 lb baking potatoes, peeled and thinly sliced
- 2 Tbsp chopped Gelson’s organic fresh chives, plus more for garnish
- 2 cups shredded Gruyère cheese
- 3 cups heavy whipping cream
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