nutritional information

Per Serving:

  • Calories: 323
  • Protein: 16 g
  • Total Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 61 g
  • Cholesterol: 1 mg
  • Sodium: 194 mg
  • Fiber: 8 g
  • Sugar: 0 g

Potato-Leek Pie

6 Servings

This layered casserole is terrific for lunch or dinner served with a fresh spinach salad.
  • 6 cloves garlic
  • 1 ½ cups nonfat milk
  • 1 Tbs. canola oil
  • 2 lbs. potatoes
  • 6 to 8 cups shredded cabbage
  • 3 medium leeks (white and light green parts), thinly sliced
  • 3 cups cauliflower florets
  • 1 Tbs. whole wheat flour
  • 6 slices fat-free sharp Cheddar singles
  • 4 green onions (white and light green parts), thinly sliced
  • ¼ tsp. paprika
  1. In small saucepan, combine garlic, 1/2 cup milk and oil. Cover, and simmer over medium-low heat until garlic is tender, about 20 minutes. Remove from heat and set aside.
  2. Meanwhile, put potatoes into large saucepan, and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20 minutes. Drain, and set aside.
  3. Lightly coat ovenproof casserole with cooking spray. In large saucepan, combine 1/2 cup water with cabbage, leeks and cauliflower. Cook over medium heat until water evaporates and vegetables are crisp-tender, about 15 minutes. Sprinkle vegetables with flour and stir over low heat, 2 minutes. Remove pan from heat. Gradually add remaining 1 cup milk, stirring until well blended. Return pan to heat, and stir until sauce thickens. Add cheese slices, and stir until cheese is melted, and sauce is smooth. Spoon cabbage-leek mixture into prepared casserole dish.
  4. Preheat oven to 350°F. When garlic is tender, squeeze cloves from their skins into milk-oil cooking liquid. Pour liquid into potatoes; mash with fork, leaving skins and some lumps. Mash in green onion slices, and black pepper to taste. Top cabbage-leek mixture with garlic mashed potatoes. Sprinkle potatoes with paprika. Bake until potatoes brown and filling is hot, about 25 minutes.
February 2002

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