1 1/2 pounds Yukon gold or baking potatoes, cut into 1/4-inch-thick slices
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
How to Make It
Preheat oven to 425°.
Arrange half of the potato slices in an 11 x 7-inch baking dish coated with cooking spray.
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.
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.
We thought this recipe was outstanding - I wasn't sure about it before I tried it because of the tomatoes, but the flavor was wonderful. I served it as an entree with roasted asparagus with thyme. I have also used it as a side with grilled meat (nothing too fancy) because the potatoes are a star.