Ingredients:
3 large leeks (white part only), trimmed, halved lenthwise and thinly sliced (1 1/4 cups)
1 1/2 cups fat-free milk
1 T all purpose flour
1/2 t salt
1/4 t Watkins Pepper
1/8 t Watkins Nutmeg
1 clove garlic, minced
2 1/4 pounds Yukon gold potatoes (4 to 5 medium) peeled and cut in 1/8 inch slices
4 ounces goat cheese (1 cup)
1/4 cup panko or soft bread crumbs
1/4 cup finely shredded Parmesan cheese
Fresh Italian (flat-leaf) parsley
Directions:
Preheat oven to 400 degrees. In nonstick skillet cook leeks in 1 tablespoon olive oil over medium low heat, 20 minutes, or until tender and begining to brown, stirring occasionally. Remove from heat.
In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, papper, nutmeg and garlic. Coat 2-quart casserole or au gratin dish with nonstick cooking spray. Arrange half the potato slices in dish. Sprinkle with leeks and goat cheese. Pour half the milk mixture over potatoes, leeks and cheese. Layer remaining potatoes; pour remaining milk mixture over all. Cover with foil.
Bake 45 minutes. Remove foil and bake 25 minutes more or until potaotes are tender. In small bowl stir together the bread crumbs and Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more or until topping is browned. Let stand 10 minutes before serving. Top with parsley.
Serves 8
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