Potato And Leek Gratin

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Prep time: 30 minutes
Cook time: 1 hour
Serves: 6

Renee Hussar of Natomas Park was looking for a potato-leek casserole recipe that she found in The Bee years ago. It had layers of potato slices and layers of leek slices, covered with a cream mixture and baked.

This Bee recipe comes from Debra Codiga of Fair Oaks, who says it was a hit with her family when she served it recently. This recipe calls for peeling the potatoes. Codiga, however, prefers to leave the skins on when making this dish.

• Ingredients:

1 clove garlic

1 teaspoon olive oil

3 leeks

6 medium boiling or all-purpose potatoes (approximately 3 pounds)

1 teaspoon fresh thyme or ½ teaspoon dried

Salt and freshly ground black pepper

1½ cups vegetable or chicken broth

1 cup grated Swiss cheese

½ cup grated Romano cheese

1 cup fresh bread crumbs

• Instructions:

Slice the garlic in half and rub the cut edges around the sides and bottom of a 10-inch gratin dish. Coat the dish with the olive oil. Preheat the oven to 375 degrees.

Remove tough outer leaves from the leeks and remove the root end. Rinse well, then slice the tender white and pale green sections ‹-inch thick. Peel the potatoes and slice them ‹-inch thick.

In the pan, layer overlapping slices of the potato. Season with salt and pepper, then sprinkle with half of the thyme and half of the leeks. Repeat these layers once, then cover with a potato layer and season with salt and pepper.

Pour the broth over the potatoes. Place dish in the oven and bake 30 minutes.

Combine the cheeses and bread crumbs and sprinkle over the top of the potatoes and bake another 30 minutes or until potatoes are tender and nicely browned.

• Per serving: 356 calories; 14 grams protein; 55 grams carbohydrates; 9 grams fat (5 saturated, 3 monounsaturated, 1 polyunsaturated); 25 milligrams cholesterol; 763 milligrams sodium; 4 grams fiber; 24 percent calories from fat