This is a quick post about a new recipe that I fell in love with today. Remember my lovely neighbor from Sri Lanka I mentioned before, the one with the garden? Well, yesterday, he was ever so kind to share his garden’s yield with me—leeks, kale, cabbage, and more Roma tomatoes than we can eat! I love cooked onions, but I’d never had leeks before, so I was a little intrigued with trying them. I came across this recipe on ‘She Wears Many Hats’ for scalloped potatoes with leeks and thyme, and yeah, it’s a keeper.
INGREDIENTS
- 2 tablespoons butter plus more for baking dish
- 1 cup finely chopped leeks (if needed, sweet onion may be substituted)
- 2 cloves garlic, grated/minced
- 1 teaspoon dried thyme
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 1/2 pounds yellow/golden potatoes, peeled and sliced thin
INSTRUCTIONS
- Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) 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. If time permits, baste potatoes with sauce halfway through cooking. Let cool slightly before serving.
Add a steak and voila, a fabulous Sunday dinner!
