Potato & Leek Gratin
From EatingWell: January/February 1997
Layers of potatoes and leeks are topped with just a bit of cheese in this healthy gratin.
- 2 cups low-fat milk
- 4 cloves garlic, peeled and slivered
- 1 bay leaf
- 1/8 teaspoon nutmeg, preferably freshly grated
- 1 1/2 teaspoons salt
- Freshly ground pepper, to taste
- 2 pounds all-purpose potatoes, preferably Yukon Gold (4-6 medium), peeled and sliced 1/4 inch thick
- 1 teaspoon extra-virgin olive oil
- 2 cups sliced leeks, (3-4 medium)
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon Dijon mustard
- 1/2 cup grated Gruyère, or sharp Cheddar cheese (2 ounces)
- Place oven rack in the upper third of the oven; preheat to 425°F. Coat a 1 1/2- or 2-quart gratin dish or other shallow baking dish with cooking spray.
- Combine milk, garlic, bay leaf, nutmeg, salt and pepper in a large heavy-bottomed saucepan; bring to a simmer, stirring, over medium-low heat. Gently slip in potatoes, partially cover and simmer gently over low heat, stirring often, just until potatoes are tender, but not soft, and the milk has thickened, 10 to 15 minutes. (Alternatively, combine milk and seasonings in a 2-quart glass measure or microwave-proof casserole; microwave on High for 6 to 8 minutes, until simmering. Slip in potatoes, cover with lid or vented plastic wrap and microwave on Medium for 15 to 25 minutes, stirring twice, just until tender.)
- Meanwhile, heat oil in a nonstick skillet over medium-low heat; add leeks and sauté until tender, about 5 minutes.
- Transfer half the cooked potatoes with a slotted spoon to the prepared gratin dish, discarding bay leaf. Cover with leek mixture. Spread remaining potatoes over leeks. Add sour cream and mustard to milk remaining in the saucepan and whisk to blend; spread over the gratin. Sprinkle with cheese. Bake until bubbly and golden on top, 20 to 25 minutes. Serve.
Per serving: 221 calories; 5 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 287 mg sodium; 709 mg potassium.
Nutrition Bonus: Vitamin C (54% daily value), Calcium (24% dv), Potassium (20% dv), Vitamin A (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 starch, 1 vegetable, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- January/February 1997