POTATO LEEK GRATIN and CLASSIC PARMESAN SCALLOPED POTATOES

My husband and I recently ate at a fabulous restaurant in Little Rock, Arkansas. One of our side dishes was a leek gratin, which was absolutely delicious, and the inspiration behind me wanting to try this gratin recipe.
I made the classic scalloped potatoes for my husbands birthday, and became curious as to the difference between the two dishes. The best explanation I could find was from families.com www.families.com/ - a gratin is topped with cheese and/or breadcrumbs, whereas "scalloped" is milk based. However, it does seem, whether right or wrong, the names are used interchangeably - as both of these recipes utilized cream and a had a cheese topping.

POTATO LEEK GRATIN

5 tablespoons butter
4 leeks, white and light green parts, rinsed well, cut into 1/4 " rings (I would add more leeks next time - there weren't quite enough for my taste)
1 1/2 tablespoons of salt
1 teaspoon fresh thyme
1/4 teaspoon nutmeg
3/4 teaspoon freshly ground pepper
1 cup cream
3 ounces gruyere cheese, grated
3 ounces parmesan cheese, grated
2 potatoes, peeled, cut into 1/4 inch slices

In a fry pan over medium heat, melt 4 tablespoons of butter. Add leeks and salt, stirring to coat leeks with butter. Cover and cook, stirring occasionally, until leeks are tender, about 20 minutes. Add thyme, nutmeg, pepper and cream. Simmer, uncovered, stirring occasionally, until thickened, about 15 minutes.
Heat oven to 400F.
In a bowl, combine cheeses. Layer one half of potatoes in dish. Spread leek mixture on top, sprinkle with one half of cheeses. Top with remaining potatoes and cheeses. Cover dish, transfer to oven, bake 35 to 40 minutes. Remove lid, bake until potatoes are tender and crust is golden brown, about 25 minutes more. Let stand 15 minutes before serving.
Enjoy!

Recipe adapted from Williams Sonoma Kitchen
www.williams-sonoma.com/

CLASSIC PARMESAN SCALLOPED POTATOES

2 pounds of potatoes, peeled and thinly sliced
3 cups whipping cream
1/4 cup chopped fresh parsley
2 garlic cloves, chopped
1 1/2 teaspoons of salt
1/4 teaspoon freshly ground pepper
1/2 cup grated parmesan cheese

Heat oven to 400F.
Layer potatoes in a 13 by 9 inch baking dish.
Stir together cream and next four ingredients in a large bowl. Pour cream mixture over potatoes.
Bake for 30 minutes, stirring gently every 10 minutes. Sprinkle with cheese, bake 15 to 20 minutes or until bubbly and golden brown. Let stand on a wire rack 10 minutes before serving.
Enjoy!

Recipe adapted from Southern Living, April 2011
www.southernliving.com/