Print Options

Back to Au Gratin Potatoes 'n' Leeks >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Au Gratin Potatoes 'n' Leeks

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes.—Rosalie Hughes, Boise, Idaho

12 ServingsPrep: 45 min. Bake: 55 min.

Ingredients

8 cups sliced peeled potatoes (1/4-inch slices)
3 medium leeks (white portion only), cut into 1/2-inch slices
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups 2% milk
1 block (4 ounces) Gruyere or Swiss cheese, shredded
1/8 teaspoon ground nutmeg
CRUMB TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1/4 cup shredded cheddar cheese

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and
pat dry. Place in a greased 13-in. x 9-in. baking dish.
In a large saucepan, melt butter. Stir in the flour, salt and pepper
until smooth; gradually add milk. Bring to a boil; cook and stir for
2 minutes or until thickened. Stir in cheese and nutmeg until cheese
is melted. Pour over potato mixture. Toss bread crumbs and butter;
sprinkle over the top.
Cover and bake at 325° for 40 minutes. Uncover; sprinkle with

2 of 2

Au Gratin Potatoes 'n' Leeks (continued)

Directions (continued)

cheddar cheese. Bake 15-20 minutes longer or until potatoes are
tender. Yield: 12 servings.

Nutrition Facts: 3/4 cup equals 227 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 216 mg sodium, 30 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.