Please enter the email you’re using for this account.
A twist on scalloped potatoes, this more contemporary version works well for dinner parties, especially if you use ramekins or individual baking dishes.
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 pound (450 grams) heavy cream
1 leek, thinly sliced
2/3 cup (150 grams) mozzarella cheese, grated
2.2 pounds (1 kilogram) potatoes, peeled and cut into cubes
1 pound (450 grams) sour cream
1 large sweet potato, peeled and cut into cubes
Place potato and sweet potato cubes in a pot with salted water. Cook over medium flame for 15 minutes, until the vegetables are partially softened. Drain water and transfer potatoes to a bowl.
Add remaining ingredients, except for the mozzarella cheese, and mix well.
Preheat oven to 400°F (200°C).
Pour potato mixture into an oven-to-table baking dish or divide into ramekins and bake for 20 minutes (a little longer if not using ramekins).
Remove from the oven, sprinkle with grated cheese, and bake for seven more minutes, or until cheese turns golden.
Photography: Daniel Lailah Food Styling: Amit Farber
How Would You
Rate this recipe?
Please log in to rate
Reviews