Contributed By: jboudevin
cooking light
you can easily vary this gratin by substituting some of the potatoes with other root vegetables, such as celery root, turnips, rutabagas, or parsnips.
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Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 1.5 hours
Number of Servings: 6
Nutrition Content: Good Source of Calcium
Low Fat
Meal Type: Lunch
Appetizers
Ingredients
4 cups 2% reduced-fat milk
2 cups Thinly sliced leek (about 2 large)
1 tsp Salt
1/4 tsp Black pepper
3 lbs Baking potato, peeled and cut into 1/4-inch slices
2 Thyme sprigs
1 Bay leaf
1 Garlic clove, minced
Cooking spray
1 cup (4 oz) shredded Gruyere cheese
Preparation
1. preheat oven to 375 degrees
2. place milk, leek, salt, pepper, potato, thyme, bay leaf, and garlic in a dutch oven; bring to a boil. cover, reduce heat, and simmer 10 minutes or until potatoes are tender. discard thyme and bay leaf
3. spoon half of the potato mixture into a 13x9-inch baking dish coated with cookking spray. sprinkle with 1/2 cup cheese. top with remaining potato mixture and remaining 1/2 cup cheese. bake at 375 * for 1 hour or until golden brown. let stand for 10 minutes before serving.
Cook's Notes
Nutrition Information
Calories: 362
;
Total Fat: 9.6 g
;
Saturated Fat: 5.6 g
;
Polyunsaturated Fat: 0.6 g
;
Carbohydrates: 55 g
;
Protein: 15.2 g
;
Calcium: 426 mg
;
Sodium: 555 mg
;
Iron: 1.5 mg
;
Fiber: 4.5 g