Leek-and-Potato Gratin


  • 4 cups thinly sliced leek (about 4 large)
  • ½ cup 1% low-fat milk
  • Cooking spray
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 garlic clove, minced
  • Dash of black pepper
  • 1 ½ pounds Yukon gold or baking potatoes, cut into 1/4-inch-thick slices
  • + 3 more ingredients
    • ¾ cup (3 ounces) grated fresh Parmesan cheese
    • ¼ teaspoon salt
    • 1 tablespoon olive oil

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 potat...

View full recipe at My Recipes


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