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Leek-and-Potato Gratin
Servings 6
Calories 75 kcal
Ingredients
- 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
Instructions
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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.
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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.
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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
