Scalloped Potatoes With Leeks And Prosciutto

Rich, creamy, and full of flavor, these Scalloped Potatoes with Leeks and Prosciutto elevate the classic comfort dish into something special. Layers of tender baby Yukon Gold potatoes are paired with buttery sautéed leeks, smoky Gouda cheese, and crispy prosciutto, all baked in a velvety garlic cream sauce. Served in individual ramekins, they make an elegant side for any gathering.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

5 tablespoons 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

1½ pounds baby Yukon Gold potatoes, thinly sliced

8 ounces thinly sliced prosciutto, torn into 1- to 2-inch pieces

8 ounces smoked Gouda cheese, shredded

Directions

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.
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.
In the same skillet, heat cream and garlic over low heat just until cream begins to simmer. Remove from heat.
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.
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.