marsha-tbay
Well-known member
Potato lovers will feel more than satisfied with this tasty dish and enjoy it all the more knowing it is low in fat. It may be completed several hours in advance and held covered and chilled until baking.
3 leeks, white part only, diced and rinsed
3 medium baking potatoes, thinly sliced
1/2 c low fat cottage cheese
2/3 c homemade chicken stock or canned broth
1 rounded tsp arrowroot
1/2 tsp salt
freshly ground black pepper to taste
a few gratings fresh nutmeg
2 tsp chopped fresh chives
2-3 tbsp dried bread crumbs
1 tbsp unsalted butter
1 tbsp freshly grated parmesan cheese
Combine the leeks and potatoes in a 2-1/2 qt saucepan. Add cool water to cover the vegetables by 2 inches. Cover the saucepan and place over high heat. Ass soon as a boil is reached, reduce the heat so the water boils gently. Boil 5 miutes then drain the vegetables.
Coat a quiche pan or a 9" baking dish, preferably one which can go to the table, with cooking spray. Layer the potatoes and leeks in the pan.
Preheat the oven to 350. in the bowl of a food processor or in a blender, combine the cottage cheese, chicken stock and arrowroot. Process until smooth.
Turn the sauce into an 8" skillet. Place the skillet over high heat and whisk until the sauce thickens and is smooth, about 2 minutes. Reduce the heat to med. high to prevent the sauce from boiling as the pan heats up.
When the sauce is thick, pour it over the potatoes and leeks in the baking dish. Season with the salt, pepper, and nutmeg.
Sprinkle the dish with the chives, then with the bread crumbs. Dot with the butter. Sprinkle cheese on top. The dish is ready to bake. (If you prefer, the dish may be chilled for several hours, covered with plastic wrap. Drizzle with a few tablespoons of milk if necesssary and allow to come to room temp. or increase baking time 5-10 mintes.)
Bake the potatoes in the top third of the preheated 350 degree over for 15-20 mins. Run under the broiler if necesary to brown the top.
3 leeks, white part only, diced and rinsed
3 medium baking potatoes, thinly sliced
1/2 c low fat cottage cheese
2/3 c homemade chicken stock or canned broth
1 rounded tsp arrowroot
1/2 tsp salt
freshly ground black pepper to taste
a few gratings fresh nutmeg
2 tsp chopped fresh chives
2-3 tbsp dried bread crumbs
1 tbsp unsalted butter
1 tbsp freshly grated parmesan cheese
Combine the leeks and potatoes in a 2-1/2 qt saucepan. Add cool water to cover the vegetables by 2 inches. Cover the saucepan and place over high heat. Ass soon as a boil is reached, reduce the heat so the water boils gently. Boil 5 miutes then drain the vegetables.
Coat a quiche pan or a 9" baking dish, preferably one which can go to the table, with cooking spray. Layer the potatoes and leeks in the pan.
Preheat the oven to 350. in the bowl of a food processor or in a blender, combine the cottage cheese, chicken stock and arrowroot. Process until smooth.
Turn the sauce into an 8" skillet. Place the skillet over high heat and whisk until the sauce thickens and is smooth, about 2 minutes. Reduce the heat to med. high to prevent the sauce from boiling as the pan heats up.
When the sauce is thick, pour it over the potatoes and leeks in the baking dish. Season with the salt, pepper, and nutmeg.
Sprinkle the dish with the chives, then with the bread crumbs. Dot with the butter. Sprinkle cheese on top. The dish is ready to bake. (If you prefer, the dish may be chilled for several hours, covered with plastic wrap. Drizzle with a few tablespoons of milk if necesssary and allow to come to room temp. or increase baking time 5-10 mintes.)
Bake the potatoes in the top third of the preheated 350 degree over for 15-20 mins. Run under the broiler if necesary to brown the top.