Swiss Scalloped Potatoes

Cooking Light
6 servings (serving size: 1 cup)


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2 medium leeks (3/4 pound)
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt, divided
1/8 teaspoon pepper
Cooking spray
4 cups thinly sliced baking potatoes (1 1/2 pounds)
1 cup skim milk
3/4 cup (3 ounces) grated Gruyère cheese


Preheat oven to 500°.

Remove roots, outer leaves, and tops from leeks. Rinse under cold water; cut into 1 1/2 x 1/2-inch strips.

Combine leeks, lemon juice, olive oil, 1/4 teaspoon salt, and pepper in an 11 x 7-inch baking dish. Bake at 500° for 20 minutes or until leeks are tender, stirring once. Spoon leek mixture into a bowl; set aside. Reduce oven temperature to 350°.

Coat baking dish with cooking spray, and arrange half of the potato slices in dish. Spread leek mixture over potato slices. Top with remaining potato slices; sprinkle with 1/4 teaspoon salt.

Combine the milk and Spiced Pear Butter in a small bowl, stirring with a whisk until smooth; pour over potato slices. Cover loosely with foil; bake at 350° for 45 minutes. Uncover and bake 30 minutes. Sprinkle with cheese, and bake an additional 10 minutes.

Created date

October 1997

Nutritional Information

Calories 248
Caloriesfromfat 24 %
Fat 6.6 g
Satfat 3 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 8.4 g
Carbohydrate 40 g
Fiber 2.8 g
Cholesterol 17 mg
Iron 1.5 mg
Sodium 279 mg
Calcium 234 mg