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Scalloped Potatoes with Leeks and Manchego Cheese

Scalloped Potatoes with Leeks and Manchego Cheese

Nutrition Facts
  • cal. (kcal) 401
  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 5 mins
  • Bake: 1 hr at 375°F
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Ingredients

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  • 2 cups half-and-half
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cayenne
  • 3 pounds large baking potatoes, peeled and cut into slices about 1/8 inch thick
  • 2 tablespoons unsalted butter
  • 2 large leeks, rinsed, halved lengthwise and sliced
  • 3 scallions, sliced
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 3 cups shredded Manchego cheese

Directions

  1. Heat oven to 375 degrees . Lightly coat a 3-quart baking dish with nonstick cooking spray.
  2. Combine half-and-half, nutmeg and cayenne in a large pot; add potatoes and bring to a boil. Lower heat and simmer for 5 minutes. Drain potatoes over a large bowl, reserving half-and-half.
  3. Meanwhile, melt butter in a large skillet over medium heat; add leeks and scallions. Cook for 5 minutes, stirring occasionally.
  4. Layer one-third of the potatoes in prepared baking dish, overlapping as necessary. Sprinkle with 1/4 tsp of the salt, 1 tbsp of the flour, half the leek mixture and 1 cup of the cheese. Repeat layering. Top with remaining third of the potatoes and 1 cup cheese.
  5. Pour half-and-half over potatoes; tilt dish from side to side to evenly distribute. Cover and bake at 375 degrees for 30 minutes; uncover and bake for an additional 30 minutes or until potatoes are tender and top of casserole is lightly browned.
  6. Cool slightly before serving.

Nutrition Information for Scalloped Potatoes with Leeks and Manchego Cheese

Servings Per Recipe: 8
PER SERVING: 401 cal., 20 g total fat (12 g sat. fat), 60 mg chol., 763 mg sodium, 41 g carb. (3 g fiber), 14 g pro.

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