Rating: 3 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Jean Kressy
Recipe by Cooking Light May 1999

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

265 calories; calories from fat 22%; fat 6.6g; saturated fat 2.8g; mono fat 2.9g; poly fat 0.5g; protein 9.8g; carbohydrates 43.1g; fiber 2.9g; cholesterol 10mg; iron 3.4mg; sodium 367mg; calcium 269mg.
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