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. Source: Diabetic Living Magazine

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

160 calories; 4.8 g total fat; 2.9 g saturated fat; 13 mg cholesterol; 258 mg sodium. 496 mg potassium; 24.4 g carbohydrates; 2.5 g fiber; 5 g sugar; 5.6 g protein; 3025 IU vitamin a iu; 22 mg vitamin c; 51 mcg folate; 138 mg calcium; 2 mg iron; 40 mg magnesium;