Scalloped Potatoes

By Joschef

Ingredients

• 1 tbsp butter 15 mL
• 1 cup leeks, thinly sliced (white and light green parts only) 250 mL
• 1/2 cup 35 % whipping cream 125 mL
• 1 cup Compliments Chicken Broth, 35% Less Sodium 250 mL
• 2 tsp fresh Compliments Thyme 30 mL
• 1/4 tsp salt 1 mL
• 1/2 tsp pepper 2 mL
• 1/4 tsp nutmeg 1 mL
• 2 Yukon Gold potatoes, peeled
• 2 sweet potatoes, peeled
• 1 1/4 cups grated Sensations by Compliments Aged 5 Years Canadian Cheddar Cheese 300 mL

Details

Servings 12
Preparation time 25mins
Adapted from inspired.ca

Preparation

Step 1

At Home:

1. Preheat oven to 350°F (180°C). In a medium saucepan, cook butter and leeks over medium heat until softened, about 3 min. Increase heat to medium-high, add cream, broth and thyme, stir and bring to a boil. Reduce heat to medium and simmer until liquid reduces to about 1 1/3 cups (325 mL), about 5 min. Stir in salt, pepper and nutmeg.

2. Using a sharp knife or mandolin, thinly slice potatoes into rounds (about 1/8-in./3 mm thick). In a 2-qt (2 L) baking dish, starting with Yukon Gold as the base, alternately layer potatoes, switching directions for each layer. Pour sauce evenly over the potatoes and bake, covered with aluminum foil, 40 min. Uncover, sprinkle with cheese and bake until cheese is melted and bubbly, about 20 min. Let cool before transporting.

At the Potluck:

1. Preheat oven to 350°F (180°C). Reheat potatoes, covered with foil, 30 min. Let rest for 5 min. before serving.