Palisade's Flavorful Scalloped Potatoes

By Request is a feature that helps readers get recipes for favorite dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o the Food Department, The Seattle Times, P.O. Box 70, Seattle, WA 98111. -------------------------------------------------------------------

Kate Greene of Seattle wrote to ask for the recipe for scalloped russet potatoes served at Palisade restaurant at the Elliott Bay Marina. She said it made an excellent side dish to accompany a salmon entree after an evening of sailing.

Senior executive chef John H. Howie III was happy to share this specialty, rich with Parmesan and Gouda cheeses, a sour cream sauce and a mixture of onions, garlic, leeks, white wine and thyme. It's fine fare for entertaining because the flavor and texture improve if it's made a day ahead and refrigerated, then reheated.

Scalloped Potatoes with Leeks and Slow-Cooked Onions

10-12 servings; overnight standing time

Leek-onion mixture:

2 tablespoons olive oil

1 medium onion, peeled and very thinly sliced

1 medium leek, split, washed and thinly sliced

1 medium clove garlic, peeled and minced

1/2 teaspoon dried thyme

1/4 cup dry white wine

Sour cream sauce:

4 tablespoons butter

3 tablespoons flour

2 cups chicken broth

2 bay leaves

1 cup whipping cream

1/2 cup sour cream

1/4 teaspoon kosher salt

1/4 teaspoon white pepper

2 pounds russet potatoes

1/2 cup finely grated Gouda cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1. To prepare the leek-onion mixure: Heat the olive oil in a pan set over medium-high heat. Add the onions, leeks and garlic; saute until the mixture begins to caramelize. Add the thyme, reduce the heat to low and cook until very tender. Deglaze the pan with the wine and reduce until almost dry. Set aside.

2. To prepare the sour cream sauce: Melt the butter in a large saucepan set over medium heat. Whisk in the flour; cook 3 minutes. Add the chicken broth, cream and bay leaves, whisking to blend and cook until the sauce is smooth and slightly thickened. Remove from the heat and whisk in the sour cream, salt and pepper. Set aside.

3. Bring a large pan of water to the boil. Peel the potatoes and slice 1/8-inch thick. Blanch the potatoes in the boiling water 3 minutes. Drain and rinse with cold water; drain well again.

4. To assemble the potatoes: Spread half of the potatoes in the bottom of a large casserole or 9-by-13-inch pan. Sprinkle with half of the onions. Combine the Gouda and Parmesan cheeses; sprinkle about 1/3 of the mixture over the potatoes. Sprinkle with salt and pepper. Top with the remaining potatoes, onions, salt and pepper. Pour 3 cups of the sauce over the potatoes.

5. Cover with foil and bake in a preheated 400-degree oven 40-50 minutes, until the potatoes are tender. Remove from the oven and cool to room temperature. Refrigerate overnight.

6. Remove from refrigeration 1 hour before reheating. Sprinkle with the remaining cheese mixture and reheat in a preheated 350-degree oven 30 minutes.

Data per serving Calories 250 Protein 6g Fat 17g Carbohydrates 19g Sodium 440mg Saturated fat 9g Monounsaturated fat 6g Polyunsaturated fat 1g Cholesterol 45mg