Potato-Leek Gratin

Looking for a hearty meatless casserole dinner? Then try this potato and leek gratin that's ready in 50 minutes - perfect if you love French cuisine.

  • Prep Time 25 min
  • Total Time 50 min
  • Servings 6

Ingredients

2 1/2
cups milk
2
cloves garlic, finely chopped
1
teaspoon salt
1/4
teaspoon pepper
2
pounds potatoes, cut into 1/4-inch slices
3
medium leeks, sliced (2 cups)
1/4
cup sour cream
1
tablespoon Dijon mustard
1
cup shredded Swiss cheese (4 ounces)
  • 1 Heat oven to 425º. Grease 2-quart gratin dish or shallow baking dish.
  • 2 Heat milk, garlic, salt and pepper to simmering in 12-inch skillet over medium-low heat; add potatoes and leeks. Cook uncovered about 15 minutes, stirring frequently, just until tender.
  • 3 Spoon potato mixture into gratin dish. Mix sour cream and mustard; spoon over potato mixture. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until bubbly around edge and golden brown on top.

Expert Tips

Leeks look like overgrown green onions. The smaller the leek, the more tender it will be. Leeks have to be thoroughly washed before cooking due to the dirt that is trapped within their layers. After removing the root and leaf ends, cut the leek from top to bottom. Rinse under cold water, separating the leaves with your fingers.

Add 1 cup diced fully cooked smoked turkey ham with leeks in step 2. Contune as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
5g,
5%
),
Cholesterol
30mg
30%;
Sodium
530mg
530%;
Total Carbohydrate
29g
29%
(Dietary Fiber
2g
2%
),
Protein
11g
11%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.