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Ingredientes
- 4 Tbsp. butter
- 1 1/2 c. chopped leeks, white, light green parts only
- 3 Tbsp. flour
- 2 c. lowfat milk heated
- 1/4 c. grated gruyere cheese
- 1/4 c. grated Parmesan cheese
- 1 Tbsp. Dijon mustard Salt to taste Freshly-grnd black pepper to taste Freshly-grated nutmeg to taste
- 1 lrg garlic clove peeled
- 2 lrg Idaho potatoes peeled, sliced
- 1 1/2 lb smoked kielbasa diced
- 1/3 c. buttered bread crumbs
Direcciones
- Heat 3 Tbsp. butter in a medium saucepan, add in leeks, cover and cook over low heat for 5 min, till tender. Uncover, stir in flour and cook 1 minute. Add in lowfat milk in a thin stream, whisking constantly, and simmer 5 min, stirring occasionally. Remove from heat and add in cheeses and mustard, stirring till cheese melts; season to taste with salt, pepper and nutmeg.
- Meanwhile, rub a buttered oval gratin dish with garlic clove. Layer half of potatoes in bottom of dish, season with salt and pepper and top with half of kielbasa. Add in half of leek sauce, spreading it proportionately over sausage and potatoes. Repeat with remaining potatoes, sausage and sauce, generously seasoning potatoes. Top with buttered bread crumbs and dot with remaining Tbsp. butter. Bake gratin till top is browned and bubbly, about 40 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 568 | |
| Calories from Fat 369 | 65% |
| Total Fat 41.21g | 52% |
| Saturated Fat 16.71g | 67% |
| Trans Fat 0.24g | |
| Cholesterol 112mg | 37% |
| Sodium 910mg | 38% |
| Potassium 718mg | 21% |
| Total Carbs 25.03g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.55g | 1% |
| Protein 23.68g | 38% |
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