Scalloped New Potatoes and Leeks

A Brief Background

For many years my mother enjoyed and collected Southern Living magazines and their annual cookbooks. One year when I was home for Christmas, Mom and I decided to try  a recipe for Scalloped New Potatoes and Leeks, found in Christmas with Southern Living 1998. We really liked this casserole, which is great any time but especially at Christmas with the green leeks and red bell peppers displaying some traditional Christmas color in this dish. Cheddar cheese and half ‘n half add to the richness of this wonderful potato side dish.

Leeks – The Basics

Leeks are vegetables related to onions, garlic, shallots and chives, but with a sweet, delicate and subtle flavor. They have a thick, white stalk that’s cylindrical in shape and has a slightly bulbous root end. The broad, flat, dark green leaves wrap tightly around each other. Leeks are an excellent source of Vitamin K and Vitamin A. 

Buy leeks that have firm, unblemished white lower parts, and bright green leaves with a crisp texture. Smaller leeks tend to be sweeter and more tender. Store them wrapped in plastic in the refrigerator for up to a week. Leeks are available year round but are best from September to March. 

To prepare leeks for use, first wash them thoroughly. I submerge leeks in a sink full of water and swish them back and forth to remove any sand, dirt or grit that can collect between the layers. 

Trim off the base, or root end and cut away the uppermost part of the leaves. Slice the leeks starting at the end that was just cut off, and continue up until the leaves are reached. Discard the leaves. 

Scalloped New Potatoes and Leeks – The Recipe

Allow 75 minutes of baking time for Scalloped New Potatoes and Leeks plus some prep time. The leeks are washed and sliced. The red bell pepper is chopped, and the new potatoes are sliced. A sauce is made with butter, flour and half ‘n half, seasoned with Dijon mustard, salt and pepper. Sauce (1/2 cup) is spooned into an 11″ x 7″ x 1 1/2″ baking dish, followed by a layer of potato slices, leeks & red pepper, and cheddar cheese; then the layers are repeated. The casserole is baked for 50 minutes, covered, then uncovered and baked for 25 minutes more or until potato slices are tender. 

Here’s the printable recipe:

Scalloped New Potatoes and Leeks
Serves 8
A scrumptious casserole made with new potatoes, leeks and red pepper in a cream sauce with cheddar cheese.
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Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
  1. 1/2 cup butter
  2. 1/4 cup all-purpose flour
  3. 2 cups half 'n half
  4. 1 tablespoon Dijon mustard
  5. 3/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 2 tablespoons butter
  8. 1 1/2 cups sliced leeks
  9. 1/2 cup chopped red bell pepper
  10. 5 cups thinly sliced new potatoes
  11. 2 cups (8 oz.) shredded sharp Cheddar cheese
  1. Melt 1/4 cup butter in a heavy saucepan over low heat. Add flour, stirring until smooth.
  2. Cook with constant stirring for 1 minute. Gradually stir in half 'n half and cook over medium heat, stirring constantly until thickened and bubbly.
  3. Stir in mustard, salt and pepper. Remove pan from heat.
  4. Melt remaining 2 tablespoons butter in a large skillet. Add leeks and chopped red pepper.
  5. Cook, stirring constantly until tender.
  6. Spoon 1/2 cup sauce into a greased 11" x 7" x 1 1/2" baking dish.
  7. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.
  8. Cover and bake at 350 degrees F. for 50 minutes.
  9. Uncover and bake 25 minutes more or until potato slices are tender.
  10. Let stand 10 minutes before serving. Garnish with red pepper strips.

Other Interesting Facts About Leeks

*Nero supposedly believed leeks would improve his singing voice and is said to have eaten prodigious quantities to that end.

*The Romans were said to have introduced leeks to the UK.

*In the 6th Century Wales made leeks their national symbol because they were convinced that the leeks they wore on their helmets to distinguish them from their enemies strengthened them and helped them win wars.

*Two of the world’s famous soups are based around leeks: Cock-a-leekie Soup in Scotland and Creme Vicchyssoise in France.

Try this scrumptious recipe for Scalloped New Potatoes and Leeks soon!

Remember to Savor the Flavor of the New Year!


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10 Comments on “Scalloped New Potatoes and Leeks

  1. Leeks and potatoes sound like the prefect side dish! Thanks for sharing on Full Plate Thursday :)

  2. Thanks for your kind comments about my recipe for Scalloped Potatoes and Leeks. Hope you’ll try it! Happy New Year! Blessings, Janet

  3. We will just love this recipe and I can’t wait to try it! Thanks so much for sharing with Full Plate Thursday and Happy New Year!
    Miz Helen

  4. Hi Miz Helen, Thanks for your comments – I know you’ll like this and the colors are so pretty with red peppers and green leeks! Thanks for hosting! Blessings, Janet

  5. It usually takes me a long time to clean leaks. Why didn’t I think of soaking them. Thanks for the tip. Thanks for sharing at Let’s Get Real.

  6. Hi Karen, Glad you could use the tip about cleaning leeks. I read that another way to clean them is to slice them first and then swish them around in water. That’s the way I do romaine lettuce – I chop it first, then wash it and dry it in a salad spinner. Blessings, Janet

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