Scalloped Potatoes Recipe with Leeks and Thyme

Delectable Scalloped Potatoes made with cream, leeks, garlic and thyme for a savory side dish perfect for any occasion.

Scrumptious Scalloped Potatoes Recipe with Leeks Garlic and Thyme from shewearsmanyhats.com

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, and with a touch of garlic and thyme, these Scalloped Potatoes are my very favorite. This recipe was originally published back in December of 2009 when I didn’t know much about taking pictures of food so I decided it was time for a bit of updating. This recipe is well worth a reintroduction so you can enjoy this delectable side dish too! The recipe has been slightly tweaked since 2009 but is as delicious as ever.

Best Scalloped Potatoes Recipe with Leeks Garlic and Thyme from shewearsmanyhats.com

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:

Perfect Scalloped Potatoes Recipe with Leeks Garlic and Thyme from shewearsmanyhats.com

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:

  1. Preheat the oven to 350-degrees F. Coat an 8×8-inch (or approximate) baking dish with butter.
  2. Heat a medium saucepan over medium-high heat. Add butter. When butter has melted, add leeks; cook, stirring for 2 minutes.
  3. Add garlic, thyme, continue to cook, stirring for 30 seconds.
  4. 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.
  5. Add potatoes; stir to coat potatoes. Transfer mixture to prepared dish, spreading potatoes evenly in dish.
  6. 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.