
Preparation time is 15 hour, cooking time 1 hour
Approximately 4 servings
Ingredients
- 3 large sweet potatoes (2pds) cut to 1/8 inch thick rounds
- 3 ½ cups of leeks – whites only – sliced 1/8 inch thick (875ml)
- ½ cup (1 stick or ¼ pound) unsalted butter, will make approx. ¼ cup of clarified butter
- Salt and freshly ground black pepper to taste
- 1 ½ cups Danish Blue cheese, crumbled – (975ml)
- 1 cup milk – (250ml)
- 2 tablespoon freshly ground nutmeg – (30ml)
Directions
- Preheat oven to 350°F.
- Generously butter a large rectangular shallow baking dish (11 x 7 x 2)
- Peel potatoes and slice into 1/8 inch thick rounds using the mandolin. Submerge in water to halt discolouration and set aside.
- For the leeks, cut off the green tops on a diagonal and discard the tops Cut the white part of the leeks in 1/8inch thick diagonally slices. Wash the leeks in a bowl of cold water, and then gently shake to remove excess water and then place in colander to dry. Repeat several times to remove any dirt.
- For the clarified butter, place the butter into small saucepan. Heat over a low flame until foam rises to the top. Drain the butter through a cheesecloth over bowl and discard the impurities.
- Drain potatoes slices and pat dry with a towel.
- Place a layer of potatoes on the bottom of the buttered baking dish. Sprinkle with salt & pepper, cover with a layer, about half of the leeks. Brush lightly with the clarified butter and sprinkle with the freshly grated nutmeg. Crumble 2 teaspoons of blue cheese on top. Add another layer of potatoes, leek, butter, nutmeg, cheese. Add one more layer of potato slices and top with cheese.
- Pour the milk over top and finish with more generous sprinkles of clarified butter. Take the scalloped potatoes to the oven to cook for at least 1 ¼ hour or until the cheese on top his golden brown.