Baked Leek and Sweet Potato Gratin
| 1 1/2 tbs olive oil, divided
3 medium leeks, white and light green parts chopped (6 cups) 3 cloves garlic, minced 3 tbs chopped fresh rosemary, divided 2 medium sweet potatoes (2 lbs), peeled and cut into 1/8 inch thick slices |
1/3 cup low-sodium vegetable broth
3 tbs seasoned dry bread crumbs |
Procedure
1 Preheat oven to 450° F. Coat 10-inch round pan with cooking spray
2 Heat 1 tablespoon oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 tablespoons rosemary; saute 8 minutes, or until softened. season with salt and pepper.
3 arrange one-third of the sweet potato slices over bottom of prepared pan, overlapping slightly. spread half of the leek mixture on top. arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil and bake 35 mintues.
4 stir together breadcrumbs, remaining 1 1/2 tsp oil, and remaining 1 1/2 tbs rosemary in a small bowl. Remove foil from gratin and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin slightly cool before cutting into 8 wedges
Servings: 8
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