SCALLOPED POTATOES WITH LEEKS AND MANCHEGO CHEESE RECIPE - (4.6/5)

Scalloped Potatoes with Leeks and Manchego Cheese Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 10

2 cups half-and-half
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
3 pounds large baking potatoes, peeled and cut into slices about 1/8 inch thick
2 tablespoons unsalted butter
2 large leeks, rinsed, halved lengthwise and sliced
3 scallions, sliced
1/2 teaspoon salt
2 tablespoons flour
3 cups shredded Manchego cheese

Steps:

1. Heat oven to 375 degrees . Lightly coat a 3-quart baking dish with nonstick cooking spray. 2. Combine half-and-half, nutmeg and cayenne in a large pot; add potatoes and bring to a boil. Lower heat and simmer for 5 minutes. Drain potatoes over a large bowl, reserving half-and-half. 3. Meanwhile, melt butter in a large skillet over medium heat; add leeks and scallions. Cook for 5 minutes, stirring occasionally. 4. Layer one-third of the potatoes in prepared baking dish, overlapping as necessary. Sprinkle with 1/4 tsp of the salt, 1 tbsp of the flour, half the leek mixture and 1 cup of the cheese. Repeat layering. Top with remaining third of the potatoes and 1 cup cheese. 5. Pour half-and-half over potatoes; tilt dish from side to side to evenly distribute. Cover and bake at 375 degrees for 30 minutes; uncover and bake for an additional 30 minutes or until potatoes are tender and top of casserole is lightly browned. 6. Cool slightly before serving.