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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup fat-free, less-sodium chicken broth |
1/2 cup sliced leeks |
1/2 cup fat-free milk |
2 tablespoons all-purpose flour |
1 tablespoon dijon mustard |
1/4 teaspoon dried dill |
1/4 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
4 cups peeled, thinly sliced baking potato (about 1 1/2 pounds) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine broth and sliced leeks in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine milk and next 5 ingredients, stirring with a whisk until smooth. Add to broth mixture, stirring well. Cook 3 minutes or until mixture is thickened and bubbly, stirring constantly. Remove from heat.
3. Layer half of potato in a 1 1/2-quart oval au gratin or baking dish coated with cooking spray; pour half of leek mixture over potato. Repeat layers with remaining potato and leek mixture. Cover and bake at 350° for 55 minutes. Uncover and bake 15 minutes or until potato is tender and lightly browned.
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