Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light October 1997

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Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

248 calories; calories from fat 24%; fat 6.6g; saturated fat 3g; mono fat 2.6g; poly fat 0.5g; protein 8.4g; carbohydrates 40g; fiber 2.8g; cholesterol 17mg; iron 1.5mg; sodium 279mg; calcium 234mg.
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