Give it up, my sweet friend! You cannot resist the creamy, dreamy, soul-hugging magic of these Leek and Onion Scalloped Potatoes. I’m telling you, this is not just a side dish. This is a main character moment on a plate. If you love the cozy elegance of a velvety French potato and leek potage, you are going to adore this baked, cheesy version.
Imagine layers of tender potato, sweet leeks, and savory onion, all swimming in the most luxurious, cheesy, garlicky cream sauce. It bakes into pure golden perfection. The top gets crispy and glorious. The inside stays soft and heavenly. Come to Mama!
This is my ultimate spring recipe. It’s elegant enough for a fancy dinner party but cozy enough for a Tuesday night. That mild onion flavor from the leeks? Absolute perfection. Let’s make it together!
Recipe Overview
- Cuisine: American
- Category: Side Dish
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 40 minutes
- Servings: 8
Do You Love This Recipe Too?
I am completely, utterly obsessed. My love affair started at a friend’s potluck years ago. I took one bite and my eyes literally rolled back in my head. I begged for the recipe right there at the table!
Now, it’s my go-to for every special occasion. Easter? It’s on the table. Mother’s Day brunch? You bet. Need to impress new in-laws? This gratin does all the talking. It never, ever fails. It’s my edible security blanket.
My Shopping List for This Recipe
This dish is all about simple, beautiful ingredients coming together. Fresh leeks are the star, so grab nice ones! Here’s what you need to hunt down.
Let’s Get Your Ingredients Ready
Get everything out and prepped before you start. It makes the process so smooth and fun, I promise!
- 3 large leeks (about 1 1/2 lbs total)
- 1 large yellow onion
- 3 lbs Yukon Gold potatoes (Russets work too!)
- 4 cloves garlic, minced
- 3 cups heavy cream
- 1 1/2 cups shredded Gruyère cheese (fontina is a great sub!)
- 1/2 cup grated Parmesan cheese
- 2 tsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp kosher salt, plus more for seasoning
- 1/2 tsp black pepper
- 1/4 tsp freshly grated nutmeg (trust me on this!)
- Butter for greasing the dish
Bringing This Recipe to Life (Step-by-Step)
Okay, team! Let’s do this. Put on some good music and get ready to layer up some happiness. It’s easier than you think. For another fantastic one-pan meal that makes potatoes the star, you must try this garlic butter steak and potatoes skillet.
- Preheat your oven to 375°F (190°C). Grab a 9×13 inch baking dish and butter it generously. This is your flavor canvas!
- Prep your leeks. Slice off the dark green tops and the root end. Slice the white and light green part in half lengthwise. Rinse under cold water, fanning the layers to get all the grit out. Then, slice them thinly.
- Thinly slice your yellow onion. Mince your garlic. Set them aside with the leeks. This is your aromatic dream team.
- Scrub your potatoes. You can peel them if you want, but I love the texture with skins on! Slice them very thinly, about 1/8-inch thick. A mandoline makes this fast, but a sharp knife works perfectly.
- In a large bowl, toss the potato slices with 1 tsp of salt. Let them sit for 10 minutes. This draws out a little moisture for the creamiest texture ever.
- While the potatoes rest, make the sauce. In a medium saucepan, combine the heavy cream, garlic, thyme, pepper, and nutmeg. Warm it over medium heat until it just starts to steam. Do not let it boil! Take it off the heat.
- Now, let’s assemble! Pat the potato slices dry with a towel. Layer half of them in the bottom of your buttered dish.
- Scatter half of your leeks and onions evenly over the potatoes. Sprinkle with half of the Gruyère and a third of the Parmesan.
- Repeat! Add the remaining potatoes, then the rest of the leeks and onions. Pour the warm cream mixture evenly over everything. It should come about 3/4 of the way up the sides.
- Top with the remaining Gruyère and Parmesan. Cover the dish tightly with foil.
- Bake, covered, for 45 minutes. Then, remove the foil and bake for another 25-35 minutes. You want the top to be beautifully browned and the potatoes to be fork-tender.
- Let it rest for 15 minutes before serving. This is the hardest part, but it lets the sauce thicken up perfectly. You’ve got this!
Fun Variations to Try Next Time
Once you master the classic, get playful with it! Here are a few of my favorite twists.
Leek and Onion Scalloped Potatoes Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Leek and Onion Scalloped Potatoes Recipe!
Nutrition Information
Add some crispy, chopped bacon or pancetta between the layers. Because bacon makes everything better. It’s a fact.
Swap half the potatoes for thinly sliced sweet potatoes. The color is gorgeous and the flavor is amazing.
Stir a big spoonful of whole grain mustard into the cream sauce. It adds a fantastic little tang that cuts through the richness.
How to Store, Freeze, and Reheat
Got leftovers? Lucky you! Here’s how to keep the magic alive.
Store cooled leftovers in an airtight container in the fridge for 3-4 days. Reheat single portions in the microwave until warm.
For a larger portion, reheat it in a 350°F oven, covered with foil, until bubbly. Add a tiny splash of cream if it seems dry.
You can freeze it before baking! Assemble the dish, but don’t add the cream. Wrap it tightly and freeze. Thaw in the fridge overnight, pour the warm cream over it, and bake as directed. It’s a total lifesaver for busy weeks.
NUTRITION INFORMATION
- Calories: 520 kcal
- Carbohydrates: 35g
- Protein: 14g
- Fat: 38g
- Saturated Fat: 23g
- Fiber: 4g
- Sugar: 6g
A Quick Q&A on This Recipe
I get asked these questions all the time! Here are my quick, personal answers.
Can I make this ahead of time?
Absolutely! Assemble the whole dish up to a day in advance. Cover and keep it in the fridge. Let it sit on the counter for 30 minutes before you bake it. You might need to add 5-10 extra minutes to the bake time.
My sauce seems thin after baking. What happened?
No panic! The resting time is crucial. Let it sit for a full 15-20 minutes. The sauce will thicken up beautifully as it cools slightly. It’s pure potato-starch magic.
What’s the best potato to use?
I’m team Yukon Gold all the way. They have a buttery flavor and creamy texture that’s impossible to beat. Russets are great too—they give you those classic, fluffy layers.
There you have it! My heart and soul on a platter. This dish is pure comfort. It’s celebration food. It’s the thing people ask me to make again and again. If you’re craving another deeply comforting, vegetable-forward soup, my wild mushroom, caramelized onion, and kale soup is a must-try.
I am so excited for you to try it. To smell it baking in your oven. To see that first golden, bubbly corner. To watch your friends and family go quiet because they’re too busy eating. That’s the best sound in the world.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!
