Lunch: Cheesy Scalloped Potatoes

Recipe by Lauren Haslett Because the only thing better than scalloped potatoes is a huge dish of extra-cheesy scalloped potatoes.

Ingredients

6 russet potatoes, peeled and thinly sliced on a mandoline
5 tbsp. unsalted butter
1 c. thinly sliced leeks
4 tbsp. all-purpose flour
1/2 c. (4 fluid ounces) heavy cream
1 1/4 c. (10 fluid ounces) milk
1 c. shredded white Cheddar
1 c. shredded Parmesan, divided
Pinch nutmeg
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Butter an oven-safe casserole dish and preheat an oven to 350 degrees F. Fan potato slices around the casserole, layering on top of one another until all potato slices have been used.
To make the cheese sauce: Melt butter in a medium saucepan over medium heat. Add leeks and sauté until soft and beginning to caramelize, about 4-5 minutes.
Stir in flour with a wooden spoon, cooking and stirring continuously until mixture is smooth and flour just begins to brown, about 2-3 minutes.
Whisking continuously, slowly pour in cream. Once thickened slightly, pour in milk a little at the time, whisking between additions. Turn heat down to medium-low, mix in the Cheddar and then the Parmesan, continuing to whisk until completely melted. Remove sauce from heat and stir in nutmeg, salt, and pepper.
Pour sauce over potatoes. Cook, covered, at 350 degrees F for one hour. Turn the oven temperature up to 400 degrees F and cook for another 40 minutes, or until deep golden brown on top.

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