Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Yukon gold or russet potatoes -- cooked and mashed
   1      large         egg -- beaten
     1/2  cup           ricotta cheese
   1      tablespoon    whole wheat flour
   1      tablespoon    butter (or canola oil)
   3      cups          thinly sliced leeks (about 2 large) -- white parts only
   2      cups          thinly sliced onions (about 3 medium)
          pinch         salt
   1      cup           skim milk
   1                    egg yolk
   1                    whole egg
   1      tablespoon    unbleached white flour
     1/2  cup           nonfat sour cream
   2      tablespoons   minced fresh chives

Preparation:

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. 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 attent

Nutritional Information:

Cal 346 / Prot 20g / Fat 8g / Carb 86g / Chol 185mg / Sod 212mg / Fiber 6g