Leek-and-Potato Gratin

Name: Leek-and-Potato Gratin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams Yukon gold or baking potatoes, cut into 1/4-inch-thick slices; 411 grams no-salt-added diced tomatoes, undrained; 1 garlic clove, minced; 946 milliliters thinly sliced leek (about 4 large); 118 milliliters 1% low-fat milk; 1 Tbsp olive oil; 85 grams 3/4 cup grated fresh Parmesan cheese; 1 Dash black pepper; 0 teaspoons salt

Leek-and-Potato Gratin

Need a gluten free side dish? Leek-and-Potato Gratin could be a super recipe to try. One serving contains 235 calories, 10g of protein, and 7g of fat. This recipe serves 6. From preparation to the plate, this recipe takes around 45 minutes. If you have olive oil, dash of pepper, parmesan cheese, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 42

Equipment you will use

Oven

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

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Cooking Spray

Potato

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Baking Pan

Heat oil in a large nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add leek; saut 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.

Ingredients you will need

Potato

Tomato

Cheese

Garlic

Pepper

Leek

Salt

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.

Ingredients you will need

Potato

Milk