Casseroles

Scalloped Potatoes with Leeks, Cream Cheese and Gruyere

85

I have made this recipe many, many times, especially during the holidays. It's great with a ham, rib roast, even baked chicken. I submitted this dish to our local PBS station a few years ago, as it was pledge week and they were creating a "potatoes" cookbook. I was one of twelve people chosen to prepare their recipe live on the air. It was a big hit, and I hope it will be with you as well.

4
2 tbsp. butter
1 8 oz package cream cheese at room temp
1/2 tsp black pepper
1 cup 2% or whole milk
2 lbs potatoes, shredded and liquid squeezed out (I leave the skins on)
1 large leek, white and pale green parts only, thinly sliced
1 1/2 tsp salt
1/4 tsp ground nutmeg, preferable grated fresh
3 large eggs
3 cups grated gruyere cheese, about 12 oz.
Heat oven to 350. Grease a 9x13 baking dish (I use a med/large oval dish for a prettier presentation). Melt butter in a medium skillet over medium heat. Add leeks and saute until tender, about 10 minutes. Transfer to a large bowl. Blend cream cheese, salt, pepper and nutmeg in a food processor. Add milk and eggs. Process until combined. Transfer to the bowl with leeks. Add potatoes and gruyere. Stir to blend (I use my hands...best tool in the house). Transfer mixture to prepared baking dish. Bake potatoes until cooked through and top is brown, about 1 to 1 1/4 hours. You can prepare and bake this dish a day ahead and rewarm, covered with foil, in a 300 oven for about half hour.
Nutritions

Calories
344

Sodium
1016mg
42% DV

Fat
12g
19% DV

Protein
14g
28% DV

Carbs
45g
15% DV

Fiber
6g
24% DV

This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that's especially perfect for Thanksgiving and Christmas. You'll love the balance between the crunchy, flavorful nuts and the gooey, buttery filling. Best of all, this homemade pie comes together in just 10 minutes!

1 unbaked 9 inch pie crust
2 eggs ( slightly beaten )
1 c light corn syrup
1/2 c light brown sugar
1 T all purpose flour
3 T salted butter ( melted and slightly cooled )
1 t vanilla extract
1/4 t salt
1 c coarsely chopped pecans ( plus extra pecan halves for top )
8
  1. Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10...
    See the full directions on my site
Nutritions

Calories
587

Sodium
187mg
7% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
97g
33% DV

Fiber
4g
16% DV
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