6 servings

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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

Step 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.

Step 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.

Ratings & Reviews

mja489's Review

March 18, 2012
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.

caseycodymom's Review

October 17, 2009
Very disappointing. One of the few things from Cooking Light I wouldn't make again.