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Au Gratin Potatoes 'n' Leeks

 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.


  • 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
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1/4 cup shredded cheddar cheese


  • 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

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Au Gratin Potatoes 'n' Leeks (continued)

Directions (continued)

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