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Scalloped New Potatoes and Leeks




Source of Recipe


Christmas with Southern Living 1998






Recipe Introduction


A really hearty dish. Make sure that you slice the potatoes very, very thin - otherwise, they won't cook through. Since I don't care for them, I made this without the red peppers. It worked just fine.





List of Ingredients



• 1/4 c. plus 2 T. butter, divided
  
• 1/4 c. flour
  
• 2 c. half and half
  
• 1 T. Dijon mustard
  
• 1/4 t. salt
  
• 1/4 t. pepper
  
• 1 1/2 c. thinly sliced leeks
  
• 1/2 c. chopped sweet red pepper
  
• 5 c. thinly sliced new potatoes
  
• 2 c. (8 oz.) shredded sharp Cheddar cheese
  
• Garnish: thinly sliced red peppers
  






Instructions



1. Melt 1/4 c. butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in half and half, and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.
   
2. Melt remaining 2 T. butter in a large skillet; add leeks and chopped red pepper. Cook, stirring constantly until tender.
   
3. Spoon 1/2 c. sauce mixture into a lightly greased 11"x7"x1 1/2" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.
   
4. Cover and bake at 350 degrees for 50 minutes. Uncover and bake 25 minutes or until potato slices are tender. Let stand 10 minutes before serving. Garnish, if desired.
   






Final Comments


Serves 8.