Steps:
- Peel potatoes; thinly sliced. In a 3-quart saucepan, combine potatoe, carrots, and bay leaves. Add water to cover. Bring to boiling; reduce heat. Cover and cook for 5 minutes. Add leeks. Cook, covered, 3 minutes or till vegetables are just tender. Drain well; dischard bay leaves. (At this point, you can cool vegetables, cover and chill overnight.) For sauce, in same saucepan melt the first 2 tablespoons margarine or butter. Stir in flour, salt, nutmeg, and pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add 1/2 cup of the Gruyere cheese; stir till smooth. Transfer the warm or chilled vegetables to a lightly greased 2-quart au gratin dish or rectangular baking dish. Carefully spoon the warm cheese sauce over the potato mixture; spread with the back of the spoon to coat all of the vegetables. For crumb topping, in a small mixing bowl stir together grated Parmesan cheese, seasoned fine dry bread crumbs, an remaining 2 tablespoons melted margarine or butter. Sprinkle the topping over the potato mixture. If desired, cover and chill the casserole at this point for up to 2 hours. At serving time, bake the casserole, uncovered, in a 350° oven about 15 minutes (25 minutes if chilled) or till the cheese sauce is bubbly around the edges of the dish. Sprinkle with the remaining shredded Gruyere cheese. Bake about 5 minutes more or till the cheese is melted and the casserole is heated through. Nutrition facts per serving: 280 cal., 12 g total fat (6 g sat fat), 26 mg chol., 286 mg sodium, 33 g carbo., 4 g fiber, 12 g pro. Daily Values: 79% vit A, 17% vit C, 26% calicum.
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