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INGREDIENTS:
6 cups
thinly sliced Yukon Gold potatoes (about 6 potatoes)
1 Tbsp
whipped butter or margarine (with 8 g of fat per Tbsp)
1/2 cup
finely chopped leeks (anise or fennel can be substituted)
1/2 tsp
onion powder (if desired)
1 Tbsp
fresh, finely chopped parsley (or 1 1/2 tsp parsley flakes)
1 tsp fresh,
finely chopped fresh thyme (or 1 1/2 tsp dried thyme)
1/4 to 1/2 tsp
salt (depending on your preference)
1 cup fat-free
half and half (low-fat milk can also be used)
2 tsp flour
2 Tbsp
fat-free half and half or low-fat milk
1 large egg
3/4 cup
shredded Gruyere cheese
1/4 cup
shredded Parmesan cheese
DIRECTIONS:
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1. |
Preheat oven to 400ºF. Coat a 9-inch pie plate (deep dish) or 9 x 9-inch baking
dish with canola cooking spray.
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2. |
Add sliced potatoes to a microwave-safe dish, cover, and cook on high for 10 minutes
or until potato slices are just tender.
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3. |
Meanwhile, add whipped butter to a nonstick medium saucepan or skillet and melt
over medium-high heat. Add chopped leeks (or celery root or carrot) and sauté for
about 3 minutes or until lightly cooked. Turn off heat and stir in onion powder
(if desired), parsley, thyme, garlic powder (if desired), salt, and half and half
and stir to blend.
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4. |
Add flour and 1 Tbsp of milk to a 2-cup measure and stir with fork to make a paste.
Stir in remaining milk and egg and beat with fork to blend.
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5. |
In a large mixing bowl, add potatoes, leek mixture from saucepan, egg mixture, Gruyere
and Parmesan cheeses, and stir gently. Spoon mixture into prepared baking dish and
bake until golden brown (about 20 minutes).
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