We mix Yukon gold and red-skin sweet potatoes with mild leeks in this easy au gratin recipe. The combination of Parmesan and Cheddar makes this dish irresistible.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

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  • Melt butter in a large saucepan over medium heat. Add leeks, the water, and 1/4 teaspoon of salt. Cook for 10 to 15 minutes or until tender and most of the liquid has evaporated, stirring frequently. Remove from the heat.

  • Whisk together milk, Parmesan, 1/4 cup of the parsley, the flour, pepper, nutmeg, and the remaining 1/2 teaspoon salt in a very large bowl. Add all potato slices; toss to coat.

  • Layer half of the coated potatoes in the prepared baking dish. Top with half of the leeks. Repeat layers. Pour any remaining milk mixture over the potatoes.

  • Coat a large piece of foil with cooking spray; cover the baking dish with the foil, placing the cooking spray-coated side down. Bake for 45 minutes. Increase the oven temperature to 425 degrees F. Sprinkle with Cheddar. Bake, uncovered, in the 425 degrees F oven for 20 to 30 minutes more or until the potatoes are tender and the top is golden brown. Let stand for 15 minutes before serving. Sprinkle with the remaining 1/4 cup parsley.

Nutrition Facts

159.8 calories; protein 5.6g 11% DV; carbohydrates 24.4g 8% DV; exchange other carbs 1.5; dietary fiber 2.5g 10% DV; sugars 4.5g; fat 4.8g 7% DV; saturated fat 2.9g 14% DV; cholesterol 13.3mg 4% DV; vitamin a iu 3025.3IU 61% DV; vitamin c 22.4mg 37% DV; folate 51mcg 13% DV; calcium 138.2mg 14% DV; iron 1.9mg 11% DV; magnesium 39.5mg 14% DV; potassium 495.8mg 14% DV; sodium 258.1mg 10% DV.