Scalloped Sweet Potatoes with Leek and Blue Cheese

Difficulty:
1/5

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

  1. Preheat oven to 350°F.
  2. Generously butter a large rectangular shallow baking dish (11 x 7 x 2)
  3. Peel potatoes and slice into 1/8 inch thick rounds using the mandolin.  Submerge in water to halt discolouration and set aside.
  4. 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.
  5. 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.
  6. Drain potatoes slices and pat dry with a towel.
  7. 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.
  8. 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.