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Potato-Leek Gratin
Nb persons: 6
Yield:
Preparation time: 0:00
Total time:
Source:
| 4 cups 2% | reduced-fat milk |
| 2 cups | thinly sliced leek, (about 2 large) |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 3 pounds | baking potato, peeled and cut into |
| -1/4-inch-thick slices | |
| 2 | thyme sprigs |
| 1 | bay leaf |
| 1 | garlic clove, minced |
| Cooking spray | |
| 1 cup | shredded Gruyère cheese, (4 ounces) |
Preheat oven to 375°.
Place milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic
in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 10
minutes or until potatoes are tender. Discard thyme and bay leaf.
Spoon half of the potato mixture into a 13 x 9-inch baking dish
coated with cooking spray. Sprinkle with 1/2 cup cheese. Top with
remaining potato mixture and remaining 1/2 cup cheese. Bake at 375°
for 1 hour or until golden brown. Let stand for 10 minutes before
serving.
Note: CALORIES 362(24% from fat); FAT 9.6g (sat 5.6g,mono 2.8g,poly
0.6g); PROTEIN 15.2g; CHOLESTEROL 33mg; CALCIUM 426mg; SODIUM 555mg;
FIBER 4.5g; IRON 1.5mg; CARBOHYDRATE 55g
Nutritional facts per serving (daily value): Calories 178kcal;
Protein 5g (10%); Total Fat 0g (0%)(Sat. 0g (0%)); Chol. 0mg (0%);
Carb. 41g (14%); Fiber 3g (12%); Sugars 1g; Calcium 31mg (3%); Iron
2mg (11%)
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