Recipes

Scalloped Potatoes with Leeks and Prosciutto

Make-ahead individual servings of scalloped potatoes serve as a cozy suppertime side. Earthy leeks and briny prosciutto cut through the velvety cheese and potato layers. Place assembled ramekins in the oven before guests arrive and heat until edges are slightly bubbly.

Makes 6 servings

Ingredients

  • 5 tbsp unsalted butter, divided
  • 3 cups sliced leeks (white and pale green parts), rinsed
  • Coarse kosher salt
  • Ground white pepper
  • 2 cups heavy whipping cream
  • 6 cloves garlic, minced
  • 1 ½ lb baby Yukon Gold potatoes, thinly sliced
  • 8 oz thinly sliced prosciutto, torn into 1- to 2-inch pieces
  • 8 oz smoked Gouda cheese, shredded

Directions

  1. Preheat oven to 375°F. Lightly grease 6 (8-ounce) cocottes or ramekins with 1 tablespoon butter; set aside. Line a large rimmed baking pan with foil; set aside.
  2. In a large nonstick skillet, melt remaining 4 tablespoons butter over medium heat. Add leeks and cook 6 to 8 minutes or until softened, stirring occasionally. Sprinkle with ½ teaspoon salt and ¼ teaspoon white pepper. Transfer leeks to a bowl; set aside.
  3. In the same skillet, heat cream and garlic over low heat just until cream begins to simmer. Remove from heat.
  4. In the bottom of each cocotte or ramekin, arrange potatoes in an overlapping fashion. Top each with 1 tablespoon leeks, a few pieces of prosciutto, 1 tablespoon Gouda cheese and 1 tablespoon cream mixture. Lightly sprinkle with salt and white pepper. Repeat the layers 3 more times. Sprinkle each with remaining cheese. Drizzle each with remaining cream mixture.
  5. Cover each cocotte or ramekin with foil; place in prepared baking pan. Bake for 15 minutes. Remove foil; bake for 14 to 16 minutes or until potatoes are tender. Let stand 10 minutes before serving.

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