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Scalloped Potatoes with Parmesan, White Wine, and Leeks
Cheese and potatoes are an irresistible combination in any form. This recipe is so indulgent with the addition of white wine to the cream sauce, as well as tangy cheddar, salty parmesan and sweet, caramelized leeks. The whole thing is topped off with crispy panko crumbs for some texture. Believe me when I tell you this is seriously good - my boyfriend and I finished all but a single serving in just one night.
Start by prepping the vegetables. Dice up two leeks, making sure to clean and rinse them well. Peel five large white or Yukon gold potatoes, then slice paper thin. If you have a mandolin, that works best so the slices are all an even thickness.
Heat lots of butter and olive oil in a saucepan over medium heat and add the leeks. Leeks are totally underrated; they have a mild onion flavor with hints of garlic, and they get so tender and sweet when you cook them. Add plenty of salt and pepper, and allow the leeks to cook for about fifteen minutes or so until they are very tender and starting to caramelize.
Splash in some white wine and raise the heat so the wine simmers. Allow it to cook with the leeks until most of the liquid has evaporated. Sprinkle in two tablespoons of flour and stir to make a roux (a mixture of flour and fat that can be used as a thickener)
Slowly whisk in two cups of milk and bring the pot back up to a simmer. Once it starts to simmer, the milk should thicken just slightly.
Remove the pot from the heat and add the parmesan and cheddar cheeses, as well as another big pinch of black pepper. Whisk to melt the cheese into the milk, then taste. Add a pinch of salt if needed - it depends on how salty the parmesan is. Remember that the sauce is going to be the seasoning for all of the potatoes, so don't be shy with the salt and pepper.
Pour the sauce into a large bowl with the potatoes and mix everything together until all the potatoes are coated with the sauce. Transfer the mixture to a buttered 9" x 13" baking dish.
In a small bowl, mix together the panko, a bit more parmesan, and lots of black pepper with a few tablespoons of olive oil. Sprinkle the crumbs evenly over the potatoes. Cover the baking dish with foil and transfer to a 350 degree oven.
Bake for 40 minutes covered, and another 30 minutes uncovered. Allow it to sit for about ten minutes before serving it because it will be scaldingly hot.
Recipe:
Total time: 2 hours| Serves: 4
5 white or russet potatoes, peeled and sliced paper thin
2 large leeks, washed and diced
3 tbs butter
6 tbs olive oil, divided
1/4 cup dry white wine
2 tbs flour
2 cups whole milk
1/3 cup sharp white cheddar, grated
1/2 cup parmesan, divided
Cooking spray
1 cup panko breadcrumbs
Kosher salt and black pepper
1. Preheat oven to 350 degrees.
2. Heat the butter and 3 tablespoons of olive oil in a saucepan over medium heat, then add the leeks as well as a teaspoon of salt and half a teaspoon of pepper. Cook for about 15 minutes until the leeks are tender and beginning to caramelize.
3. Add the white wine to the leeks and continue to cook for another 3-5 minutes, until the wine has reduced almost completely.
4. Sprinkle the flour into the leeks and stir for a minute or so, then slowly whisk in the milk.
5. Whisk the milk often until the starts to simmer and has just slightly thickened. Remove the pan from the heat.
6. Off the heat, whisk in the cheddar and 1/4 cup of parmesan cheese. Add another big pinch of salt and pepper; it's important that the sauce is heavily seasoned because it's going to become the seasoning for all the potatoes.
7. Stir the sauce into the potatoes in a large bowl until they are evenly coated. Pour the potato and sauce mixture into a 9" x 13" baking dish that has been sprayed with cooking spray.
8. In a small bowl, combine the panko, remaining parmesan, remaining 3 tbs olive oil, and a pinch of salt and pepper. Sprinkle the mixture all over the potatoes.
9. Cover the baking dish and cook for 40 minutes covered, then 30 minutes uncovered. Allow the dish to rest for about 10 minutes before serving because it will be extremely hot.