Swiss Scalloped Potatoes

Swiss Scalloped Potatoes

2 medium leeks (3/4 lb.)
2 T. fresh lemon juice
2 tsp. olive oil
1/2 tsp. salt, divided
1/8 tsp. pepper
Cooking spray
4 C. thinly sliced baking potatoes (1 1/2 lb.)
1 C. skim milk
1/3 C. Spiced Pear Butter
3/4 C. (3 oz.) grated Gruy�re cheese

Preheat oven to 500�. Remove roots, outer leaves, and tops from leeks. Rinse under cold water; cut into 1 1/2 x 1/2-inch strips. Combine leeks, lemon juice, olive oil, 1/4 tsp. salt, and pepper in an 11 x 7-inch baking dish. Bake at 500� for 20 minutes or until leeks are tender, stirring once. Spoon leek mixture into a bowl; set aside. Reduce oven temperature to 350�. Coat baking dish with cooking spray, and arrange half of the potato slices in dish. Spread leek mixture over potato slices. Top with remaining potato slices; sprinkle with 1/4 tsp. salt. Combine the milk and Spiced Pear Butter in a small bowl, stirring with a whisk until smooth; pour over potato slices. Cover loosely with foil; bake at 350� for 45 minutes. Uncover and bake 30 minutes. Sprinkle with cheese, and bake an additional 10 minutes.

Yield: 6 servings
Calories: 248
Fat: 6.6g
Fiber: 2.8g

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