Scalloped Potatoes and Leeks



6 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

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.

November 1995
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