The make-ahead option is the real plus of these crunchy-topped potatoes in a creamy sauce. There's less to fuss about when you have at least one standby vegetable that just needs to bake and crisp while you carve the ham.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2010
- 2 1/2 lbs Yukon Gold potatoes (about 7), peeled and halved crosswise
- 2 tablespoons butter
- 1 1/2 cup sliced leeks (white and light green parts only)
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch dried thyme
- 1 3/4 cup milk
- 1/2 cup fine fresh bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon butter melted
MethodIn large pot of boiling salted water, cover and cook potatoes until almost tender, about 10 minutes; drain and let cool. Cut crosswise into 1/4-inch (5 mm) thick slices.
Meanwhile, in large saucepan, melt butter over medium heat; cover and cook leeks, stirring occasionally, until tender, about 7 minutes.
Stir in flour, salt, pepper and thyme; cook, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thick enough to coat back of spoon, about 5 minutes. Remove from heat. Gently stir in potatoes to coat. Spread in 8-cup (2 L) casserole dish or 8-inch (2 L) square glass baking dish. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Topping: In small bowl, stir together bread crumbs, cheese and butter until crumbly; sprinkle over potatoes. Bake, uncovered, in 425°F (220°C) oven until heated through and topping is browned, 20 to 25 minutes.
Nutritional facts Per serving: about
- Sodium 243 mg
- Protein 5 g
- Calories 194.0
- Total fat 6 g
- Potassium 487 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 31 g
- Iron 6.0
- Folate 12.0
- Calcium 9.0
- Vitamin A 7.0
- Vitamin C 17.0