Potato & Leek Au Gratin Ingredients:

“Change For Change”

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Nonstick cooking spray 2 TBS unsalted butter 6 cups sliced leeks (6 medium) 1 TBS water 1/2 tsp salt 1 1/2 c low-fat milk 2 TBS whole wheat flour 1 tsp ground black pepper 1/2 tsp nutmeg 3/4 c reduced fat sharp cheddar cheese, shredded 3 lbs. Yukon Gold potatoes, washed and thinly sliced 1/2 c snipped fresh parsley (optional) 1 tsp rosemary (optional) 1 tsp garlic powder (optional) Foil to cover dish while baking

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Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside In a large saucepan, melt butter over medium heat. Add leeks, water & 1/4 tsp of salt. Cook for 10-15 minutes or until tender & most of the liquid has evaporated, stirring frequently. Remove from heat. In a large bowl, whisk together the milk, flour, pepper, nutmeg, 1/2 c of the cheese & the remaining 1/4 tsp of salt. (rosemary, garlic powder and/or 1/4 c parsley added here if desired) Add potato slices; toss to coat. Layer half of the coated potatoes in prepared baking dish. Top with half of the leeks. Repeat layers. Pour any remaining milk mixture over the potatoes. Coat a large piece of foil with cooking spray; cover baking dish with foil, placing foil coated side down. Bake for 45 minutes. Increase oven temperature to 425 degrees F. Sprinkle with remaining 1/4 c shredded cheese. Bake, uncovered, at 425 degrees F for 20-30 minutes more or until potatoes are tender and top is golden brown. Let stand for 15 minutes before serving. Sprinkle with remaining 1/4 c parsley. Made possible with funding from the National WIC Association and the Centers for Disease Control and Prevention (CDC) and does not necessarily represent the views of the CDC.