Leek-and-Potato Gratin

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Jean Kressy,

May 1999
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