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Scalloped Potatoes with Leeks
Heavy whipping cream is the key to the deliciousness of this recipe. We discovered this on accident one day when we ran out of milk. As Bob Ross would say, it was a “happy accident!”
Course
Sides
Cuisine
American
Recipe Type
Casseroles
,
Memorial Day
,
Party
,
Potatoes
,
Vegetarian
Skill Level
Easy
Prep Time
15
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
15
minutes
minutes
Servings
8
Servings
Calories
578
kcal
Author
Angela G.
Ingredients
8
large
potatoes
peeled and sliced
2
leeks
rinsed and thinly sliced
¼
cup
flour
2
tablespoon
chicken boullion
2
cups
heavy whipping cream
1
cup
sharp cheddar cheese
1
teaspoon
salt
½
teaspoon
pepper
Instructions
Mix together heavy cream and chicken bullion. Add flour, leeks, salt & pepper.
Pour mixture evenly over potatoes. Top with cheddar cheese.
Cover and bake on 350˚F for 2 hours or until tender.
Remove cover for last 10-15 mins to brown top.
Nutrition
Calories:
578
kcal
|
Carbohydrates:
73
g
|
Protein:
13
g
|
Fat:
27
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
97
mg
|
Sodium:
726
mg
|
Potassium:
1662
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
1395
IU
|
Vitamin C:
76
mg
|
Calcium:
202
mg
|
Iron:
4
mg