Recipe Image

Potato & Leek au Gratin

  • 25 m
  • 1 h 55 m
Diabetic Living Magazine
“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.”


    • 2 tablespoons unsalted butter
    • 6 cups sliced leeks
    • 1 tablespoon water
    • ¾ teaspoon salt, divided
    • 1½ cups whole milk
    • ½ cup grated Parmesan cheese
    • ½ cup chopped fresh Italian parsley, divided
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground pepper
    • ½ teaspoon ground nutmeg
    • 2½-3 pounds Yukon gold potatoes, peeled and thinly sliced
    • 8 ounces red-skin sweet potatoes, peeled and thinly sliced
    • ⅓ cup grated reduced-fat sharp Cheddar cheese


  • 1 Preheat oven to 350°F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
  • 2 Melt butter in a large saucepan over medium heat. Add leeks, the water, and ¼ 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.
  • 3 Whisk together milk, Parmesan, ¼ cup of the parsley, the flour, pepper, nutmeg, and the remaining ½ teaspoon salt in a very large bowl. Add all potato slices; toss to coat.
  • 4 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.
  • 5 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°F. Sprinkle with Cheddar. Bake, uncovered, in the 425°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 ¼ cup parsley.
ALL RIGHTS RESERVED © 2019 Printed From 10/16/2019