Gratin of Potato and Leek

This baked dish brings together the taste and health benefits of fresh herbs together the hearty taste of potatoes and subtle taste of leek.

Preparation time: 55 minutes
Cooking time: 40 minutes

Serves: 4

Ingredients

Potatoes: medium size: 5: peeled, sliced thinly: 5
Vegetable or chicken stock: low sodium: 1 cup
Leeks: large: sliced: 2
Garlic cloves: crushed: 2
Fresh rosemary: finely chopped: 1 tsp
Vegetable Extra-virgin olive oil: 2 tbsp
Whole-grain breadcrumbs: ½ cup

Method

• Pour Fill large pot with water and bring to a boil water into a large saucepan and allow it to boil.
• Add Stir potato strips into to the boiling water and cook for 8 minutes.
• Remove potatoes from water, cool under cold running water and place set aside.
• Combine rosemary, garlic, leeks and stock in a saucepan and bring to a boil.
• Let this leek broth reach boiling point.
• Reduce its temperature and allow it to simmer for at least 3 minutes.
• Lay out the Place the potatoes on in a baking dish and pour the leek broth over itthem.
• Put olive oil in a frying pan and add the breadcrumbs until lightly brown.In a frying pan, pour vegetable oil and add breadcrumbs to it.
• Sprinkle these the browned breadcrumbs over the potatoes and leek.
• Bake at 400° Fahrenheit for this in an oven for approximately 30 minutes.

Additional Recipe Information:

• Nutritional Information per serving: 331 calories, 222 mg sodium, 59.5 g carbohydrate,
7 g protein, 7.9 g fat, 8 g fiber and 0 mg cholesterol