December 6th, 2015
Recipe by Leeanne Wright
Preheat oven to 350-deg. F.
In pot of boiling water, cook frozen hash browns 8 minutes. Drain and set aside.
In same pot, cook leeks and garlic in butter over medium heat until soft. Add water and milk, and bring to boil. Stir in potato mix and drained hash browns. Turn off heat.
Mix in sour cream and cheeses. If mixture is stiff, add more milk. Stir in nutmeg and season with salt and pepper.
Transfer to a greased glass 9 x 13-inch lasagne dish. Bake for 1 hour, or until golden brown. Broil for the last 5 minutes to brown up if needed. Leave broiler on if making Brussels sprouts.
234 calories, 9.0 g fat, 213.5 mg calcium, 235 mg sodium, 26.5 g carbs, 0.7 g fibre, 2.6 g protein; good source of calcium.