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Ingredients
- 3 cups peel and slice Yukon Gold Potato
- 2/3 cups slice Leek
- 1/3 cups slice Green Onion (Scallion)
- 2 teaspoons Dijon Mustard
- 1/2 cups Milk
- 1 cup Gruyere Cheese, Shredded
- 1/2 teaspoons Salt
- 1/2 teaspoons Black Pepper
Serving Day Ingredients
- 10 ounces Sour Cream
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 536 Calories
- 29g Total Fat
- 17g Sat Fat
- 0g Trans Fat
- 109mg Cholesterol
- 722mg Sodium
- 47g Total Carb
- 5g Fiber
- 9g Total Sugars (Includes 0g Added Sugars)
- 20g Protein
- 19 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place potatoes, leeks and green onions in slow cooker.
- In a bowl, mix together mustard, milk, cheese, salt and pepper.
- Pour sour cream mixture over potatoes, leeks and onions.
- Cook in slow cooker on low for 5 hours. 10 minutes before serving, remove some of the hot liquid and slowly, a little at a time, stir in sour cream and allow to melt and thicken.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Place potatoes, leeks and green onions into indicated number of gallon freezer bags.
- In a bowl, mix together mustard, milk, cheese, salt and pepper.
- Pour sour cream mixture over potatoes, leeks and onions in bags.
- Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Cook in slow cooker on low for 5 hours. 10 minutes before serving, remove some of the hot liquid and slowly, a little at a time, stir in sour cream and allow to melt and thicken.