Potato and Leek Gratin
A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust.
This Story Originally Appeared On cookinglight.com
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Credit:
Jennifer Causey; Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
134 calories; fat 5.8g; saturated fat 3.4g; mono fat 1.6g; poly fat 0.3g; protein 6g; carbohydrates 16g; fiber 2g; cholesterol 18mg; iron 1mg; sodium 312mg; calcium 157mg; sugars 4g.