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    Scalloped: Scalloped Potatoes & Leeks

    Source of Recipe

    Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 159

    List of Ingredients

    1 tablespoon margarine
    2 cups thinly sliced leek
    2 cloves garlic -- minced
    1 3/4 pounds peeled yellow Finnish or red potatoes -- cut in 1/8" slices
    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

    Recipe

    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�F for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned. Serves 6.

 

 

 


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