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leeks nonfat milk flour salt ground black pepper ground nutmeg garlic gold potatoes goat cheese breadcrumbs Parmesan cheese parsley
Viewed: 51 - Published at: 9 years agoIngredients
- 3 large leeks, trimmed, halved lengthwise, and thinly sliced (white part only)
- 1 12 cups nonfat milk
- 1 tablespoon all-purpose flour
- 12 teaspoon salt
- 14 teaspoon ground black pepper
- 18 teaspoon ground nutmeg
- 1 garlic clove, minced
- 2 14 lbs yukon gold potatoes, peeled and cut in 1/8-inch slices (4 to 5 medium)
- 4 ounces goat cheese (1 cup)
- 14 cup soft breadcrumbs
- 14 cup parmesan cheese
- fresh parsley
Method
- Preheat oven to 400F In nonstick skillet cook leeks in 1 tablespoon olive oil over medium-low heat, 20 minutes, or until tender and beginning to brown, stirring occasionally.
- Remove from heat.
- In bowl whisk 2 tablespoons of the milk into the flour.
- Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
- Coat 2-quart casserole dish with nonstick cooking spray.
- Arrange half the potato slices in dish.
- Sprinkle with leeks and goat cheese.
- Pour half the milk mixture over potatoes, leeks, and cheese.
- Layer remaining potatoes; pour remaining milk mixture over all.
- Cover with foil.
- Bake 45 minutes.
- Remove foil and bake 25 minutes more or until potatoes are tender.
- In small bowl stir together the bread crumbs and Parmesan cheese.
- Sprinkle on potatoes.
- Bake, uncovered, 15 minutes more or until topping is browned.
- Let stand 10 minutes before serving.
- Top with parsley.
