Leek-and-Potato Gratin
- 1 1/2 lbs Yukon gold or baking potatoes (cut into 1/4-inch-thick slices)
- Cooking spray
- 1 Tbs olive oil
- 4 cups thinly sliced leek (about 4 large)
- 1 garlic clove (minced)
- 1/4 tsp salt
- 1 dash black pepper
- 1 can no-salt-added diced tomatoes ((14.5-ounce) undrained)
- 3/4 cup grated fresh Parmesan cheese ((3 ounces))
- 1/2 cup 1% low-fat milk
- Preheat oven to 425°.
- 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
