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
Ready in 30 minutes or less, these healthy spring recipes are...
Whether you’re making soup for an appetizer or a main-course...
Few things are more satisfying on a chilly night than a...
Asparagus is high in folic acid and is a good source of...
Comfort foods are notoriously high in calories and saturated...
Entertaining is made easy with these delicious brunch recipes...
Spend less time in the kitchen; plug in your crock pot! Slow...
Healthy dinners that fit in one bowl are quick and convenient...
There's nothing better than a quick, easy and affordable...
Our low-calorie comfort food recipes are soothing, comforting...
Your slow cooker is the perfect tool to prepare an easy meal...
If you’re hoping to get a better night’s sleep, try adding...
Everyone is Irish on St. Patrick’s Day! Celebrate this year...
If planning out quick and healthy meals for your family is a...
Adding lean protein, such as chicken, turkey, lean beef, low-...
Canned tuna is a quick, healthy and delicious option for...
- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- 1 hour or less
- Preparation/ Technique
- January/February 1997