Creamed leeks, thyme and sharp cheddar make cheesy potatoes a little bit fancier.
Cheesy Potatoes and Leeks
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 12
- Ingredients 10
Ingredients
- 2 tablespoons butter or margarine, softened
- 3 tablespoons Gold Medal™ all-purpose flour
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 cups whipping cream
- 6 large Idaho or russet baking potatoes (about 3 lb)
- 3 cloves garlic, finely chopped
- 1 medium leek, rinsed, cut lengthwise in half and thinly sliced (2 cups)
- 1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with softened butter.
-
Step2In large bowl, mix flour, thyme, salt and pepper. Gradually add whipping cream, stirring with whisk until smooth.
-
Step3Peel potatoes; cut into 1/4-inch slices, then cut slices into quarters. Add potatoes, garlic and leek to cream mixture, stirring to coat. Spoon potato mixture into baking dish.
-
Step4Cover with foil; bake 30 minutes. Uncover; bake 25 minutes or until top is lightly browned and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Serve immediately.
Nutrition
440
Calories
27g
Total Fat
8g
Protein
42g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Total Fat
- 27g
- 0%
- Saturated Fat
- 16g
- 0%
- Sodium
- 310mg
- 0%
- Total Carbohydrate
- 42g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 8g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 1/2 Vegetable; 1/2 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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