Dijon Scalloped Potatoes
- 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
- Preheat oven to 350u0b0.
- 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.
- 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 350u0b0 for 55 minutes. Uncover and bake 15 minutes or until potato is tender and lightly browned.
chicken broth, leeks, milk, flour, mustard, dill, salt, pepper, baking potato, cooking spray
Taken from www.myrecipes.com/recipe/dijon-scalloped-potatoes (may not work)