Yukon Gold & Sweet Scalloped Potatoes

Prep time: 25min
Total time: 95min
Serves 12
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
Chicken Broth, 35% Less Sodium
250 mL
2 tbsp
fresh 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
0
2
sweet potatoes, peeled
0
1 1/4 cups
grated Aged 5 Years Canadian Cheddar Cheese
300 mL
1/12 of the recipe
calories
170
fat
9 g
saturated fat
5 g
carbs
18 g
protein
5 g
cholestrol
30 mg
fibre
2 g
sodium
250 mg

Directions

  1. At Home:

  2. 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.

  3. 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.

  4. At the Potluck:

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

Tip

For even cooking and a beautiful-looking presentation, alternate the direction of your potato slices with each layer.