Scalloped Potatoes and Leeks

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 23%
  • Fat: 4.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.9g
  • Protein: 6.6g
  • Carbohydrate: 26.6g
  • Fiber: 2g
  • Cholesterol: 39mg
  • Iron: 1.7mg
  • Sodium: 404mg
  • Calcium: 141mg


  • 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


  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.
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