Scalloped New Potatoes and Leeks

December 28, 2015
Serves 8
11" x 7" 1 1/2" baking dish, oven
Prep time
Cook Time
1h 15m

A delicious potato dish accented with red bell pepper and leeks in a cream sauce topped with Cheddar cheese.  The red bell pepper and green leeks make this casserole a nice dish to serve at Christmas, but it’s wonderful any time of year!


Source: Christmas with Southern Living 1998


  • 1/4 Cup
  • 1/4 Cup
    All-Purpose Flour
  • 2 Cups
    Half 'n Half
  • 1 Tablespoon
    Dijon Mustard
  • 3/4 Teaspoons
  • 1/4 Teaspoon
  • 1 1/2 Cup
    Leeks, sliced
  • 1/2 Cup
    Red Bell Pepper, chopped
  • 2 Tablespoons
  • 5 Cups
    New Potatoes, thinly sliced
  • 2 Cups
    Cheddar Cheese, shredded


  1. Melt 1/4 cup butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook with constant stirring for 1 minute. Gradually stir in half 'n half and cook over medium heat, stirring constantly until thickened and bubbly. Stir in mustard, salt and pepper. Remove pan from heat.

  2. Melt 2 tablespoons butter in a large skillet. Add leeks and chopped red bell pepper. Cook, stirring constantly, until tender.

  3. Spoon 1/2 cup sauce into a greased 11" x 7" x 1 1/2" baking dish. Layer with half each of potato slices, leek mixture, sauce and Cheddar cheese. Repeat layers.

  4. Cover and bake at 350 degrees F. for 50 minutes. Uncover and bake 25 minutes more or until potato slices are tender. Let stand 10 minutes before serving. If desired, garnish with red pepper strips.


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