Thanksgiving

BAKED LEEK AND POTATO GRATIN is for Dinner.

BAKED LEEK AND POTATO GRATIN takes 10 minutes to prepare.

BAKED LEEK AND POTATO GRATIN takes 50 minutes to cook.

BAKED LEEK AND POTATO GRATIN makes 4 servings.

The ingredients for BAKED LEEK AND POTATO GRATIN are:

3 medium leeks
1 1/2 Tablespoons olive oil
3 medium cloves garlic, minced
3 Tbs. fresh rosemary leaves, washed and drained
2 medium potatoes
1/3 cup low-sodium vegetable broth
3 Tbs. Italian seasoned dried breadcrumbs
2 Tbs. Parmesan cheese
salt and pepper to taste

Here is how you make BAKED LEEK AND POTATO GRATIN:

SERVES 4Preheat oven to 450?F. Lightly coat 10-inch round pan or pyrex baking dish with oil or cooking oil spray.Slice leeks down center, and cut away outer leaves, and cut the leeks into 1 inch pieces. Wash leeks well and drain. Wash potatoes, then cut into 1/8 inch thin slices. Prepare 1/3 cup of Vegetable Broth and set aside.Heat 1 Tablesoon olive oil in nonstick skillet over medium-high heat. Add leeks, garlic, and half of the Rosemary leaves, saving the remaining leaves for the gratin topping later. Cook and stir occasionally for 8 minutes, or until softened. Season with salt and pepper, if desired.Arrange one-third potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third potato slices over leeks; top with remaining leeks, followed by remaining potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.In a mixing bowl, stir together breadcrumbs, remaining 1/2 tablespoon of olive oil, remaining Rosemary leaves and the Grated Parmesan Cheese, Mix well. Take leek and potato dish from the oven and sprinkle with breadcrumb mixture. Put back in the oven again and Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into pie wedges and serving.Number of Servings: 4Recipe submitted by SparkPeople user FRENCHYLOEB.

The nutritional information for BAKED LEEK AND POTATO GRATIN is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 202.4

• Total Fat: 6.3 g
• Cholesterol: 2.0 mg
• Sodium: 94.5 mg
• Total Carbs: 33.0 g
• Dietary Fiber: 4.4 g
• Protein: 5.1 g

The dietary needs meet for BAKED LEEK AND POTATO GRATIN is Vegetarian