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Leek-and-Potato Gratin

Yield 6 servings

Ingredients

  • 1 1/2 pounds Yukon gold or baking potatoes, cut into 1/4-inch-thick slices
  • Cooking spray
  • 1 tablespoon olive oil
  • 4 cups thinly sliced leek (about 4 large)
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash of black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 1/2 cup 1% low-fat milk

Nutrition Information

  • calories 265
  • caloriesfromfat 22 %
  • fat 6.6 g
  • satfat 2.8 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 9.8 g
  • carbohydrate 43.1 g
  • fiber 2.9 g
  • cholesterol 10 mg
  • iron 3.4 mg
  • sodium 367 mg
  • calcium 269 mg

How to Make It

  1. Preheat oven to 425°.

  2. Arrange half of the potato slices in an 11 x 7-inch baking dish coated with cooking spray.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 10 minutes or until lightly browned. Stir in garlic, salt, and pepper. Spoon half of leek mixture over potato slices; top with half of tomatoes and half of cheese. Repeat layers with remaining potatoes, leek mixture, tomatoes, and cheese.

  4. Bring milk to a boil over low heat in a skillet; pour over potato mixture. Cover and bake at 425° for 30 minutes or until potatoes are tender. Uncover; bake an additional 15 minutes or until golden brown. Let stand 5 minutes before serving.