Rating: 3.5 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
  • 18 Ratings

This potato side dish recipe combines goat cheese, leeks, panko, and Yukon gold potatoes. It'll be the hit of your Thanksgiving or special occasion.

Source: Better Homes and Gardens

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Recipe Summary

cook:
20 mins
bake:
1 hr 25 mins
stand:
10 mins
total:
2 hrs 25 mins
prep:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F. In nonstick skillet cook leeks in 1 tablespoon olive oil over medium-low heat, 20 minutes, or until tender and beginning to brown, stirring occasionally. Remove from heat.

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  • In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.

  • Coat 2-quart casserole or au gratin dish with nonstick cooking spray. Arrange half the potato slices in dish. Sprinkle with leeks and goat cheese. Pour half the milk mixture over potatoes, leeks, and cheese. Layer remaining potatoes; pour remaining milk mixture over all. Cover with foil.

  • Bake 45 minutes. Remove foil and bake 25 minutes more or until potatoes are tender. In small bowl stir together the bread crumbs and Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more or until topping is browned. Let stand 10 minutes before serving. Top with parsley. Serves 8.

Nutrition Facts

209 calories; fat 6g; cholesterol 9mg; saturated fat 3g; carbohydrates 32g; mono fat 2g; insoluble fiber 2g; sugars 6g; protein 8g; vitamin a 826IU; vitamin c 17.7mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.4mg; folate 40.3mcg; vitamin b12 0.3mcg; sodium 278mg; potassium 545mg; calcium 141.4mg; iron 1.6mg.
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