Au Gratin Potatoes ‘n’ Leeks

Total Time:Prep: 45 min. Bake: 55 min.

Recipe by Rosalie Hughes, Boise, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 01, 2018

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. —Rosalie Hughes, Boise, Idaho

TEST KITCHEN APPROVED

Au Gratin Potatoes ‘n’ Leeks

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Yield:12 servings
Prep:45 min
Cook:55 min
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Ingredients

  • 8 cups sliced peeled potatoes (1/4-inch slices)
  • 3 medium leeks (white portion only), cut into 1/2-inch slices
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/3 cups 2% milk
  • 4 ounces Gruyere or Swiss cheese, shredded
  • 1/8 teaspoon ground nutmeg
  • crumb topping:
    • 1/3 cup dry bread crumbs
    • 2 tablespoons butter, melted
    • 1/4 cup shredded cheddar cheese
    • Chopped chives, optional
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Directions

  1. 1
    Preheat oven to 325°. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Add leeks; return to a boil. Cover and cook for 5 minutes. Drain and pat dry. Place in a greased 13x9-in. baking dish.
  2. 2
    In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cheese and nutmeg until cheese is melted. Pour over potato mixture. Toss bread crumbs and butter; sprinkle over the top.
  3. 3
    Cover and bake for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake, uncovered, until potatoes are tender, 15-20 minutes. If desired, top with chives.

Nutrition Facts

3/4 cup: 227 calories, 9g fat (5g saturated fat), 26mg cholesterol, 216mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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