Try this savory, “sage-y” twist on scalloped potatoes, a hearty recipe for cold days!
2 1/2 lbs Russet potatoes, cut into 1/8″ slices
2 Tbsp. Tubby Olive Wild Mushroom & Sage Olive Oil
4 Tbsp. unsalted butter
3 leeks, white and light green part, sliced thin
2 large shallots, sliced thin
3 Tbsp. all purpose flour
2 cups whole milk
1 cup grated cheddar cheese
Pinch of nutmeg
1 tsp. minced thyme
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Preheat oven to 400. In skillet over medium heat, cook leeks & shallots, in olive oil and 2 Tbsp. butter, for 5 minutes. Remove to a bowl and set aside. Heat 2 Tbsp. butter in saucepan until melted, add flour and whisk for 2 minutes. Slowly add milk, stirring with whisk until smooth and slightly thick. Reduce heat and stir in cheddar cheese, nutmeg and thyme. Mixture will be thick. Season with salt and pepper.
Butter a 9″ x 13″ baking dish and place potatoes in rows covering entire bottom of dish. Spread with half of the leek mixture. Add half of the cheese sauce and spread over potatoes. Repeat with another layer of potatoes, leeks and cheese sauce. Sprinkle with Parmesan cheese and cover with aluminum foil. Bake for 35 mintes, remove foil and bake for another 15 minutes. Let cool slightly before serving. Enjoy!