BAKED LEEK AND POTATO GRATIN
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium leeks1 1/2 Tablespoons olive oil3 medium cloves garlic, minced 3 Tbs. fresh rosemary leaves, washed and drained2 medium potatoes 1/3 cup low-sodium vegetable broth 3 Tbs. Italian seasoned dried breadcrumbs 2 Tbs. Parmesan cheesesalt and pepper to taste
SERVES 4
Preheat oven to 450°F. Lightly coat 10-inch round pan or pyrex baking dish with oil or cooking oil spray.
Slice leeks down center, and cut away outer leaves, and cut the leeks into 1 inch pieces. Wash leeks well and drain. Wash potatoes, then cut into 1/8 inch thin slices. Prepare 1/3 cup of Vegetable Broth and set aside.
Heat 1 Tablesoon olive oil in nonstick skillet over medium-high heat. Add leeks, garlic, and half of the Rosemary leaves, saving the remaining leaves for the gratin topping later. Cook and stir occasionally for 8 minutes, or until softened. Season with salt and pepper, if desired.
Arrange one-third potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third potato slices over leeks; top with remaining leeks, followed by remaining potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
In a mixing bowl, stir together breadcrumbs, remaining 1/2 tablespoon of olive oil, remaining Rosemary leaves and the Grated Parmesan Cheese, Mix well. Take leek and potato dish from the oven and sprinkle with breadcrumb mixture. Put back in the oven again and Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into pie wedges and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHYLOEB.
Preheat oven to 450°F. Lightly coat 10-inch round pan or pyrex baking dish with oil or cooking oil spray.
Slice leeks down center, and cut away outer leaves, and cut the leeks into 1 inch pieces. Wash leeks well and drain. Wash potatoes, then cut into 1/8 inch thin slices. Prepare 1/3 cup of Vegetable Broth and set aside.
Heat 1 Tablesoon olive oil in nonstick skillet over medium-high heat. Add leeks, garlic, and half of the Rosemary leaves, saving the remaining leaves for the gratin topping later. Cook and stir occasionally for 8 minutes, or until softened. Season with salt and pepper, if desired.
Arrange one-third potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third potato slices over leeks; top with remaining leeks, followed by remaining potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.
In a mixing bowl, stir together breadcrumbs, remaining 1/2 tablespoon of olive oil, remaining Rosemary leaves and the Grated Parmesan Cheese, Mix well. Take leek and potato dish from the oven and sprinkle with breadcrumb mixture. Put back in the oven again and Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into pie wedges and serving.
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHYLOEB.
Nutritional Info Amount Per Serving
- Calories: 202.4
- Total Fat: 6.3 g
- Cholesterol: 2.0 mg
- Sodium: 94.5 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.4 g
- Protein: 5.1 g
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