Email to Buny      

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 425ºF for 30 minutes. Sprinkle cheese over potato mixture, and bake for an additional 15 minutes or until browned. Serves 6.