Lauren's Scalloped Potatoes
- 1-1/2 C. heavy cream
- 1 C. half-and-half
- 2 t. salt
- 2 t. black pepper, finely ground
- 1 small jalapeño
- 3 oz. leeks
- 3 C. cheddar cheese, grated
- 4 lbs. russet potatoes
Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper.
Finely dice the jalapeño. Cut off ends of leeks, clean them and dice only the bottom 3 inches of leek into 1/2-inch dice. Place jalapeños and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly.
Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. (I boiled the potatoes for a little bit first to cut down on the cooking time) Combine potatoes and cream mixture in mixing bowl with leeks and jalapeño and mix well. (*OR buy the presliced breakfast potatoes and use 2 bags*)
Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes.
Cover with plastic wrap and then with aluminum foil. Bake in 350°F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.
6 to 8 servings.