This is the main content.
Potato-Leek Gratin
Recipes
Potato-Leek Gratin
8 servings
about 1 hour total (Active 30 minutes)

Ingredients

  • 2 medium leeks
  • 1 (3 oz) package shallots
  • ¼ bunch fresh Italian parsley
  • 1 (24 oz) package refrigerated mashed potatoes
  • 3 tablespoons garlic-herb butter
  • ½ cup dry white wine (or chicken broth)
  • 2 cups Alfredo sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup grated Parmesan cheese
  • ½ cup panko bread crumbs

Steps

    1. Preheat oven to 350°F. Cut leeks in half lengthwise, then into ½-inch-thick slices (white parts only; about 4 cups). Rinse sliced leeks well, then drain thoroughly.
    2. Slice shallots thinly; chop parsley finely (¼ cup). Transfer mashed potatoes to 2-quart baking dish and press evenly into single layer.
    3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter, leeks, and shallots in pan; cook and stir 3–4 minutes until vegetables soften. Stir in wine; cook 1–2 minutes, stirring occasionally, until liquid has been reduced by one-half.
    4. Stir in Alfredo sauce, salt, pepper, and parsley until blended. Bring to a simmer; cook 1–2 minutes until hot. Pour mixture over potatoes, then sprinkle with cheese and bread crumbs. Bake 25–30 minutes until bubbly and golden. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 300, Total Fat 18g, Sat Fat 11g, Trans Fat 0g, Chol 70mg, Sodium 850mg, Total Carb 26g, Fiber 2g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 7g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 6%