Scalloped Potatoes Recipe with Leeks and Thyme Recipe
Delectable Scalloped Potatoes made with cream, leeks, garlic and thyme for a savory side dish perfect for any occasion.
Sometimes when we make certain dishes that knock our socks off, we’re like “If we had a restaurant, this would definitely go on the menu.” Do you ever do that? This, this Scalloped Potatoes Recipe with Leeks and Thyme, this is one of those dishes. Out of this world is what this is.
In my opinion, this potato side dish is the perfect combination of potatoes, cream, butter, with leek, thyme, garlic, salt and pepper to round out the savory combo. It is the quintessential scalloped potato recipe. These potatoes are similar to a Gratin Dauphinois, as there is no cheese present and it is prepared with uncooked thinly sliced potatoes that are cooked over a long period of time. Totally scrumptious!
I’ve always loved the flavor combination of potato and leeks. Add a touch of garlic and thyme, and these Scalloped Potatoes become irresistible. This recipe was originally published back in December of 2009 when I didn’t know much about taking pictures of food. I decided it was time for a bit of updating and well worth a reintroduction so you can enjoy this delectable side dish too! Although the recipe has been slightly tweaked since 2009, it is as delicious as ever.
Whether serving beef, pork or poultry these potatoes are the perfect accompaniment for any special meal. Or if you’re eating meatless or a potato addict like me, serve this alone with a salad for a mighty fine meal indeed.
Are you a fan of potatoes? Here are even more delicious potato recipes that you will enjoy:
- Quick Baked Potatoes
- Texas Style New Potato Salad Recipe
- Perfect Potato Soup Recipe
- Loaded Baked Potato Salad
- Loaded Potato Bites
- Twice Baked Potatoes Gluten Free
- Easy Homestyle Cheddar Bacon Mashed Potatoes
Scalloped Potatoes Recipe with Leeks and Thyme Recipe
Scalloped Potatoes Recipe with Leeks and Thyme
Thinly sliced potatoes cooked with cream, leeks, thyme, and garlic for a delicious savory side dish.

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
Directions:
- 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.
Originally published December 22, 2009.
Oh, wouldn’t that be good with steak for New Years instead of the usual baked potato. Maybe a little grated cheese melted on top.
I love scalloped potatoes! My grandma always made them for Christmas Eve. Since she passed away in April, I’ll be making them this year!
What a great idea! This will make the perfect side dish to my beef tenderloin… though I doubt the leaks in the grocery store will be as tasty as your home grown ones.
Yummy, will definitely try making this potatoes.
Your recipe looks wonderful! And I wish I could grow leeks in my garden! They are so expensive in the stores here. But so tasty in a dish like this.
YUMMO! : )
This might just make it on our Christmas menu. We were having roasted rosemary red potatoes, but this looks sooooo YUMMY!! I love leeks. I might have to grow them next year.
Potatoes and leeks go so well together, I love this dish! Have a great new year!
oh i love this. i love red potatoes. lucky u! i didnt get to make my garden this year. tomatoes just dont taste the smae from the store
How long should the potato/milk combo simmer?
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Pinned. I love leeks and thyme. This year I planted leeks in the garden and of course there is always thyme in the herb garden. Our potatoes should be ready soon and then I’m going to make this and I’m sure I’ll love it.
This looks yummy! Could you elaborate on the basting step please?
What I mean by basting is to (carefully) slide out the oven rack and take a basting/pastry brush to dab the tops of the potatoes with the cream sauce. You could also use a spoon to spoon it over. Just be careful! I only do it once in the last 10-15 minutes of cooking.
I could probably eat scalloped potatoes every day! Love the addition of the leeks!
This is a keeper, the very best scalloped potatoes recipe I’ve ever found. The time it takes is well worth it, everyone wanted the recipe and ate every bite. I doubled the recipe to serve 10, without a problem. I made it ahead, kept it refrigerated then brought to room temp. and reheated before serving. It truly was the star of my Christmas dinner.
I’m so happy to hear that, Lydia! It is certainly one of my very favorite recipes.
I will definitely be making this, it sounds delicious, as I am in Australia, changing it to metric was straight forward for this recipe.