I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. —Rosalie Hughes, Boise, Idaho
Au Gratin Potatoes ‘n’ Leeks
Au Gratin Potatoes ‘n’ Leeks
Prep Time
45 min
Cook Time
55 min
Yield
12 servings
Ingredients
- 8 cups sliced peeled potatoes (1/4-inch slices)
- 3 medium leeks (white portion only), cut into 1/2-inch slices
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/3 cups 2% milk
- 4 ounces Gruyere or Swiss cheese, shredded
- 1/8 teaspoon ground nutmeg
- CRUMB TOPPING:
- 1/3 cup dry bread crumbs
- 2 tablespoons butter, melted
- 1/4 cup shredded cheddar cheese
- Chopped chives, optional
Directions
- Preheat oven to 325°. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13x9-in. baking dish.
- In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
- Cover and bake for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake, uncovered, until potatoes are tender, 15-20 minutes. If desired, top with chives.
Nutrition Facts
3/4 cup: 227 calories, 9g fat (5g saturated fat), 26mg cholesterol, 216mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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