1 lb Yukon gold or russet
Potatoes — cooked and
Mashed
1 lg Egg — beaten
1/2 c Ricotta cheese
1 tb Whole wheat flour
1 tb Butter (or canola oil)
3 c Thinly sliced leeks (about 2
Large) — white parts only
2 c Thinly sliced onions (about
3 Medium)
pn Salt
1 c Skim milk
1 Egg yolk
1 Whole egg
1 tb Unbleached white flour
1/2 c Nonfat sour cream
2 tb Minced fresh chives
Preheat oven to 450F.
With hands, combine mashed potatoes, beaten egg, ricotta cheese, and whole
wheat flour; mix until a dough forms. Press dough into an 8-inch springform
pan. Bake until firm but springy, about 20 minutes. Remove from oven and
let cool.
In a large skillet over medium heat, add butter or oil, leeks, onions and
salt. Saute until leeks and onions are very soft, about 15 minutes.
In a mixing bowl, beat together milk, egg yolk, egg, and unbleached flour
until there are no lumps; set aside.
[Mix sour cream and chives; do next step as one.] Spread sour cream over
baked potato crust; sprinkle chives evenly over sour cream. Arrange leek
mixture over sour cream. Pour in egg mixture. Bake until set, about 50
minutes. (If the top starts to brown before egg mixture has set, cover
loosely with foil.)
Makes 4- 6 servings.
Per serving: Cal 346 / Prot 20g / Fat 8g / Carb 86g / Chol 185mg / Sod
212 mg / Fiber 6g
Note: This is definitely not a week-night dinner. However, it’s easy to
make while you’re doing other things. Nothing ever requires urgent
attention.
Yields
4 Servings