• 12servings
  • 100minutes
  • 227calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D, E
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 cups sliced peeled potatoes (1/4-inch slices)

  2. 3 medium leeks (white portion only), cut into 1/2-inch slices

  3. 2 tablespoons butter

  4. 3 tablespoons all-purpose flour

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon pepper

  7. 1-1/3 cups 2% milk

  8. 1 block (4 ounces) Gruyere or Swiss cheese, shredded

  9. 1/8 teaspoon ground nutmeg


  11. 1/3 cup dry bread crumbs

  12. 2 tablespoons butter, melted

  13. 1/4 cup shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Au Gratin Potatoes 'n' Leeks Recipe photo by Taste of Home 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.

  2. 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.

  3. Cover and bake at 325° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 15-20 minutes longer or until potatoes are tender. Yield: 12 servings.


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