Herb scalloped potatoes
Herb scalloped potatoes
Ingredients/Components
- butter or margarine - 2 Tbsp
- salt - 1 tsp
- all-purpose flour - 2 Tbsp
- skim milk - 1 c
- grated Parmesan cheese - 2 Tbsp
- ground black pepper - 1/4 tsp
- cloves garlic, chopped - 2 item
- dry bread crumbs - 1/4 c
- dried thyme - 1 tsp
- medium size leeks, washed, trimmed and sliced - 3 item
- all-purpose potatoes, peeled and thinly sliced - 2 lb
How to make herb scalloped potatoes:
Saute leeks in 1 tablespoon butter in large skillet 8 to 10 minutes until just tender. Remove half of leeks. Add garlic and thyme; saute 2 minutes.Whisk together flour, salt, pepper and milk in small bowl. Gradually stir into leek mixture in skillet until thickened and bubbly. Coat 2-quart shallow baking dish with nonstick cooking spray. Arrange half of potatoes in layer in prepared dish. Spread leek sauce mixture over potatoes. Top with remaining potatoes. Cover.
Bake in preheated 350° oven for 1 hour or until potatoes are tender. Melt remaining 1 tablespoon butter in small saucepan over low heat. Stir in crumbs and Parmesan.
Remove potatoes from oven. Sprinkle reserved leeks around outside edge. Sprinkle top with crumb mixture. Increase oven temperature to broil. Broil potatoes 2 to 3 minutes or until golden. Contains 197 calories and 4 g fat.
Recipe categories: Side dish, Potato, Vegetables.
Rating:
Related ingredients:
sugar, pkg, sour cream, brown sugar, butter, water
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