Dijon Scalloped Potatoes

Oxmoor House
6 servings (serving size: 2/3 cup)


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3/4 cup fat-free, less-sodium chicken broth
1/2 cup sliced leeks
1/2 cup fat-free milk
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1/4 teaspoon dried dill
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
4 cups peeled, thinly sliced baking potato (about 1 1/2 pounds)
Cooking spray


1. Preheat oven to 350°.

2. Combine broth and sliced leeks in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine milk and next 5 ingredients, stirring with a whisk until smooth. Add to broth mixture, stirring well. Cook 3 minutes or until mixture is thickened and bubbly, stirring constantly. Remove from heat.

3. Layer half of potato in a 1 1/2-quart oval au gratin or baking dish coated with cooking spray; pour half of leek mixture over potato. Repeat layers with remaining potato and leek mixture. Cover and bake at 350° for 55 minutes. Uncover and bake 15 minutes or until potato is tender and lightly browned.

Created date

April 2008

Nutritional Information

Calories 116
Caloriesfromfat 4 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 25 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 189 mg
Calcium 0.0 mg