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Dijon Scalloped Potatoes

Yield 6 servings (serving size: 2/3 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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