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


Recipe Summary

25 mins
1 hr 55 mins


Ingredient Checklist


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

  • 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

1 serving
160 calories; protein 5.6g; carbohydrates 24.4g; dietary fiber 2.5g; sugars 4.5g; fat 4.8g; saturated fat 2.9g; cholesterol 13.3mg; vitamin a iu 3025.3IU; vitamin c 22.4mg; folate 51mcg; calcium 138.2mg; iron 1.9mg; magnesium 39.5mg; potassium 495.8mg; sodium 258.1mg.

1 1/2 starch, 1 fat