Directions:
- Preheat oven to 375°.
- Put the potatoes in a large pot and cover with lightly salted water. Cover and bring to a boil. Uncover and boil until tender when pierced with the tip of a knife, about 10 to 15 minutes. Drain and let cool.
- Heat the olive oil or butter in a saucepan over medium heat. Add the leek and sauté until limp. Add garlic and cook until fragrant but not browned. Pour in the cream, reduce heat to med-low and cook, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in the nutmeg and seas with S&P. Remove from heat and let cool.
- Cut the cooked potatoes into 1/4-inch slices and toss together with the cooled cream and herbs.
- Lay 1 phyllo sheet on a flat work surface. Keep other sheets covered with waxed paper and damp towel to prevent from drying out. Brush lightly with melted butter and sprinkle with 2 tsp bread crumbs. Top with a second sheet, brush with the melted butter and sprinkle with 2 tsp bread crumbs. Repeat with remaining sheets, bread crumbs and most of the remaining butter to create a single stack. Spoon the potato mixture in a strip down a long side of the phyllo, positioning it 2 inches from the edge. Fold the uncovered edge over the filling and roll the phyllo around the filling as you would a jelly roll; pinch the ends closed. Place the strudel, seam side down, on a parchment-lined baking sheet and brush lightly with the remaining butter. Bake until golden brown and the filling is hot and bubbly, just about 30 minutes. Let cool for a few minutes then cut with a serrated knife. Slice on the diagonal into 8-10 slices and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.34 Kcal (1287 kJ) | ||
| Calories from fat | 199.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 34% | |
|---|---|---|---|
| Cholesterol | 57.28mg | 19% | |
| Sodium | 135.36mg | 6% | |
| Potassium | 345.72mg | 7% | |
| Total Carbs | 24.39g | 8% | |
| Sugars | 1.22g | 5% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 3.63g | 7% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.5mg | 8% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 200.95 Kcal (841 kJ) | ||
| Calories from fat | 130.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.47g | 34% | |
|---|---|---|---|
| Cholesterol | 37.45mg | 19% | |
| Sodium | 88.5mg | 6% | |
| Potassium | 226.05mg | 7% | |
| Total Carbs | 15.95g | 8% | |
| Sugars | 0.8g | 5% | |
| Dietary Fiber | 1.28g | 8% | |
| Protein | 2.38g | 7% | |
| Vitamin C | 4.8mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1mg | 8% | |
| Calcium | 24.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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