Leek-And-Potato Gratin

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* Exported from MasterCook *

 

Leek-And-Potato Gratin

 

Recipe By : Cooking Light, April

Serving Size : 6 Preparation Time :0:00

Categories : Leeks Potatoes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

1 dash black pepper

1 can no-salt-added diced tomatoes -- undrained

-- (14.5-ounce)

3/4 cup grated fresh Parmesan cheese -- (3 ounces)

1/2 cup 1% low-fat milk

 

1. Preheat oven to 425ø.

 

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

with cooking spray.

 

3. Heat oil in a large nonstick skillet over medium-high heat. Add leek;

saute, 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.

 

4. Bring milk to a boil over low heat in a skillet; pour over potato

mixture. Cover and bake at 425ø for 30 minutes or until potatoes are

tender. Uncover; bake an additional 15 minutes or until golden brown. Let

stand 5 minutes before serving. Yield: 6 servings.

 

CALORIES 265 (22% from fat); sat 6.6g (sat 2.8g. mono 2.9g. poly 0.5g);

PROTEIN 9.8g; CARB 43.1g; FIBER 2.9g. CHOL 10mg; IRON 3.4mg; SODIUM 367mg;

CALC 269mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness