This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Age is something that doesn't matter, unless you are a cheese."
-Billie Burke, Actress
Everybody loves Scalloped Potatoes and this is a main dish variation with sweet, rich caramelized onions and lush gruyere cheese. It is so warming and comforting and familiar but with the twist of the browned onions.
Even though this is full fat gruyere cheese, that ounce and half goes a long way to making this a rich, luscious dish without tipping the scales too much as far as saturated fat is concerned. Remember, it's about the quality of the calories you eat.
This will work using rice flour and have about the same nutrition, but it will be gluten free.
Leeks are a member of the onion family but with a milder sweeter flavor. They look like overgrown green onions or scallions. The white part grows below ground, so leeks are usually pretty dirty and need plenty of washing.
Cut the leek at the lower end of the green top and run water over the leaves as they separate. Usually the rings of the white part have dirt embedded in them towards the top. Slice the leek in an X across the top and gently clean the dirt from between the rings under cold water.
4 ounces leeks = 69 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 23mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe makes fantastic leftovers. Multiplying this recipe would require multiple pans.
|1 tsp||olive oil|
|1 large||leek (cleaned and sliced into half rounds)|
|2 large||shallots (sliced)|
|1 medium||red onion (sliced)|
|2 lbs||Idaho potatoes (unpeeled; thinly sliced)|
|2 cloves||garlic (sliced)|
|2 cups||2% milk|
|1 Tbsp||all purpose flour|
|1/4 tsp||ground nutmeg|
|fresh ground black pepper (to taste)|
|6 ounces||gruyere cheese (grated)|
Preheat the oven to 325°F. Line a 2 quart oblong Pyrex dish with aluminum foil.
While the oven is preheating, place the olive oil in a large skillet over medium-high heat. Add the green part of the leek and the sliced shallot. Cook, stirring frequently, for about 3 minutes. If the heat is too hot, reduce to medium so that the onions don't burn.
Add the white part of the shallots and the red onion and cook until they are browned. Stir frequently.
While the onions are cooking, layer half of the potatoes in the bottom of the Pyrex dish. After the onions are golden brown, layer them on top of the potatoes.
Sprinkle the sliced garlic evenly over the top of the onions. Layer the remaining potatoes on top and press down slightly.
Whisk the milk, flour, nutmeg, salt and pepper together until the flour is well blended. Pour the milk mixture over the top of the potatoes. Cover the pan with foil and place in the oven.
Cook for 50 minutes and then top with the gruyere cheese. Return the pan to the oven and cook, uncovered, for another 7 – 10 minutes until the cheese is melted. Serve.
Serving size = about 2 cups
Servings = 4
Amount Per Serving
|Calories 492||Calories from Fat 150|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 9g||47%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 66g||22%|
|Dietary Fiber 7g||29%|
|Vitamin A 41%||Vitamin C 100%|
|Calcium 5%||Iron 7%|
|Vitamin K 46 mcg||Potassium 1429 mg|
|Magnesium 114 mg|