Scalloped Potatoes & 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 1/2 cup) contains 210 calories, 20 g carbohydrate, (2 g fiber), 6 g protein, 13 g fat, (7 g saturated fat), 40 mg cholesterol, and 440 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 210
  • Makes: 8 cups
  • Active Time: 35 minutes
  • Total Time to Make: 1 hour, 50 minutes
Ingredients

You'll Need

9x13-inch baking dish

Directions

  1. Preheat oven to 350 degrees. Heat 1 tsp oil in stockpot on MED-LOW. Add shallots; cook, stirring, 3-4 min, until soft but not browned.
     
  2. Add heavy cream, parmesan cream sauce, salt, white pepper, and nutmeg to pot; stir to combine. Cook, stirring, 2-3 min. Add potatoes and cheese; stir to combine. Cook, stirring, 3-5 min.
     
  3. Heat remaining oil in sauté pan on MED-LOW; add leeks. Cook, stirring, about 5 min until wilted and lightly caramelized. Set aside.
     
  4. Spray 9x13-inch baking dish with cooking spray; transfer potato mixture to dish. Bake 40 min; remove from oven. Top potatoes evenly with leeks; top leeks evenly with bread crumbs. Bake 15-20 min until potatoes are tender and top is golden brown. Let rest 20 min.
Chef Tips
See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

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