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Boulangere Potatoes with Leeks

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (4 oz; about 3/4 cup) contains 120 calories, 20 g carbohydrate, (2 g fiber), 3 g protein, 4 g fat, (3 g saturated fat), 10 mg cholesterol, and 15 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 120
  • Makes: about 8 cups
  • Active Time: 25 minutes
  • Total Time to Make: 1 hour, 30 minutes

Ingredients

You'll Need

8x8-inch baking dish

Directions

  1. Preheat oven to 375 degrees. Slice potatoes on mandoline into rounds about 1/16-inch thick; season with salt and pepper. Set aside.
     
  2. Add chicken broth to small saucepan; bring to boil. Reduce heat; let simmer while continuing with recipe. Melt 2 Tbsp butter in sauté pan on MED-LOW. Add leeks; cook, stirring, about 3 min until soft but not browned. Season with salt and pepper. Stir in garlic; set aside.
     
  3. Coat sides and bottom of 8x8-inch baking dish with 1 Tbsp butter. Layer 1/4 potatoes on bottom of pan, overlapping slices. Top with 1/3 of leek mixture. Add second 1/4 layer of overlapping potato slices; top with another 1/3 leek mixture. Add third 1/4 layer of overlapping potato slices; top with remaining leek mixture. Layer with remaining potato slices.
     
  4. Pour broth over potatoes; sprinkle with thyme. Dot potatoes with remaining butter. Bake, uncovered, on top rack, 1 hour. Remove from oven; cover. Let rest 15 min.
Chef Tips
  • To maintain necessary starch level in potatoes, do not soak in water.
  • Try adding fresh herbs between layers of potatoes.
  • To prepare a day ahead, bake and let cool. Cut into squares; refrigerate. Reheat day of serving in 325 degree oven for 15-20 min.
  • Onions can be substituted for leeks.
  • Top with your favorite cheese.

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