Scalloped Potatoes and Leeks
Cuisine: British
Author: Kitchens
  • 1 Tablespoon butter
  • 2 Cups leek, thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 3/4 Cups red potatoes, peeled and sliced 1/8-inch thick
  • vegetable cooking spray
  • 1 2/3 Cups milk, 1% lowfat
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 egg
  • 2 Tablespoons grated Parmesan cheese
  1. Preheat oven to 425-degrees.
  2. Melt butter in a medium saucepan over medium-high heat. Add leek and garlic; stir well.
  3. Cover and cook 5 minutes. Remove from heat; set aside.
  4. Arrange one-third of potato slices in an 11-by-7-inch baking dish coated with cooking spray; top with half of leek mixture. Repeat layers, ending with potato slices.
  5. Combine milk, salt, pepper, nutmeg, and egg in a bowl; stir well with a wire whisk. Pour over potato mixture, and bake, uncovered, 30 minutes.
  6. Sprinkle cheese over top, and bake an additional 15 minutes.
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