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Scalloped Potatoes and Leeks

Yield 6 servings (serving size: 3/4 cup)

Ingredients

  • 1 tablespoon margarine
  • 2 cups thinly sliced leek
  • 2 garlic cloves, minced
  • 1 3/4 pounds yellow Finnish or red potatoes, peeled and cut into 1/8-inch slices
  • Vegetable cooking spray
  • 1 2/3 cups 1% low-fat milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg
  • 2 tablespoons grated Parmesan cheese

Nutrition Information

  • calories 168
  • caloriesfromfat 23 %
  • fat 4.3 g
  • satfat 1.5 g
  • monofat 1.6 g
  • polyfat 0.9 g
  • protein 6.6 g
  • carbohydrate 26.6 g
  • fiber 2 g
  • cholesterol 39 mg
  • iron 1.7 mg
  • sodium 404 mg
  • calcium 141 mg

How to Make It

  1. Melt margarine in a medium saucepan over medium heat. Add leek and garlic; stir well. Cover and cook 5 minutes or until the leek is tender. Remove from heat; set aside.

  2. Arrange one-third of potato slices in an 11 x 7-inch baking dish coated with cooking spray; top with half of leek mixture. Repeat layers, ending with potato slices.

  3. Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk. Pour over potato mixture. Bake, uncovered, at 425° for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned.