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Low Fat Potato and Leek Casserole

 
621
Low Fat Potato and Leek Casserole Low Fat Potato and Leek Casserole

Simple and perfectly matched flavors that let the potato shine through brightly.

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

3 cups leeks
well scrubbed, cut into 1/2 inch pieces
½ cup carrots
shredded
2 tablespoons olive oil
salt and black pepper
to taste
*
1 teaspoon rosemary leaves
powdered, dried
1 cup vegetable stock
2 pounds red skinned potatoes
unpeeled, sliced in thin rounds
¼ cup parsley leaves
fresh, or chives, or mixture, finely chopped

Directions

Preheat oven to 375℉ (190℃).

In deep skillet, coat leeks and carrots with olive oil.

Cover and simmer over low heat until soft. Remove from heat.

Add seasonings. Mix well.

Layer a well-oiled 2½ to 3-quart casserole dish (with cover) with ⅓ of the potatoes. Season with salt and pepper to taste.

Then layer with ½ the seasoned vegetables.

Repeat and finish with last ⅓ of potatoes.

Pour broth evenly into casserole.

Cover and bake for 50 minutes covered at 375℉ (190℃).

Uncover and bake for another 10 minutes. You may wish to turn on the broiler to help brown the top.

Garnish with parsley and chives (optional).

Variation:

Substitute carrots with zucchini if desired.

Half of leek can be finely chopped yellow onions.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 18822% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 25%
Sugars g
Protein 10g
Vitamin A 55% Vitamin C 29%
Calcium 11% Iron 58%
* based on a 2,000 calorie diet How is this calculated?

 

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