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Bob’s favorite potato variety is Reba, and his favorite way to eat them is scalloped. Barb kindly shared her scalloped potatoes recipe to spread the joy.

Ingredients:

  • 2–2½ pounds white or yellow potatoes, sliced thinly
  • 3 medium leeks, trimmed (white and light green parts only) and thinly sliced
  • 2½ cups heavy cream
  • 5 oz. bacon, cooked and crumbled, reserve bacon fat
  • ½ cup cheddar cheese, grated
  • ½ cup breadcrumbs, tossed in 2 tablespoons melted butter
  • 2–3 teaspoons chopped fresh thyme
  • ¼ teaspoon ground nutmeg
Main Ingredient(s): Leeks, Potatoes

Steps:

  • Preheat oven to 400 degrees. Butter a 3-quart baking dish and set aside.
  • Sautee leeks in 1–2 tablespoons bacon fat until tender and lightly browned.
  • In a 12” skillet, simmer potato slices in the heavy cream until tender. Season with salt and pepper.
  • Using a slotted spoon, transfer half of the potatoes to the baking dish, spreading evenly. Layer the leeks, bacon, cheese, and spices evenly over the potatoes. Spread the remaining potatoes evenly over the leeks and pour cream over the potatoes. Top with crumb mixture.
  • Bake for 25–30 minutes, until potatoes are tender and top is browned. Let sit for 10 minutes or until liquid is absorbed.
Published On: May 12, 2026