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Cheesy Scalloped Potato and Leek Casserole

Cheesy Scalloped Potato and Leek Casserole

1 Hr(s) 30 Min(s)
30 Min(s) Prep
1 Hr(s) Cook
What You Need
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8 servings
Original recipe yields 8 servings
1/4 cup butter
1 clove garlic, minced
3 Tbsp. flour
2 cups milk
2 tsp. chopped fresh rosemary
2 lb. Yukon gold potatoes, peeled, cut into 1/2-inch-thick slices and divided
2 leeks, white and light green parts cut lengthwise in half, then sliced crosswise
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Let's Make It
1
Heat oven to 400ºF.
2
Melt butter in Dutch oven or large saucepan on medium-low heat. Add garlic; cook and stir 1 min. Whisk in flour; cook 3 min. or until hot and bubbly, stirring constantly. Gradually add milk, mixing well after each addition. Cook on medium heat 4 min. or until thickened, stirring constantly.
3
Add cheddar; cook and stir 2 to 3 min. or until melted. Remove from heat. Stir in rosemary.
4
Place half the potatoes in 3-qt. casserole sprayed with cooking spray; top with layers of leeks, remaining potatoes and cheese sauce. Cover.
5
Bake 45 min. Top with Parmesan; bake, uncovered, 15 min. or until potatoes are tender and top is golden brown.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 11g
55%
Trans Fat 0g
Cholesterol 50mg
17%
Sodium 300mg
13%
Total Carbohydrates 33g
12%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 12g
24%
Vitamin A
15%
Vitamin C
20%
Calcium
25%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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