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Creamy scalloped potatoes and leeks


  • 5 medium sized potatoes, peeled and sliced (no thicker than 1/8 of an inch)
  • 1 leek washed, trimmed and cut into 1/2 inch dice
  • 2 cups of 35% cream
  • 1/4 cup of milk
  • 2 cloves of garlic peeled
  • 1/2 cup grated Parmesan cheese
  • Salt
  • White pepper
  • Nutmeg


  1. In a good size sauce pan place the cream, milk, and garlic cloves. Season with a little salt, white pepper and a touch of nutmeg. Bring to a gentle simmer for two to three minutes then remove the garlic cloves. Add in the sliced potatoes, followed by the leeks and gently simmer and stir to ensure that the potatoes and leeks are submerged by the cream and milk mixture. Simmer for approximately two minutes until the potatoes begin to soften.
  2. Lift out the potatoes and leeks using a slotted spoon and carefully place into an oven proof dish. Sprinkle with a little Parmesan cheese, every two spoon full, ensuring that the potatoes and leeks are gently pushed down into the dish.
  3. Pour just enough of the milk and cream mixture to cover the potatoes and just a little extra, sprinkle the remainder of the parmesan in a 300 to 325 degree oven for approximately 20 to 30 minutes, the potatoes should slowly absorb the cream and milk mixture and turn a light golden brown colour.
  4. Add a little cream mixture if needed.

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