Potato and Leek Gratin
|Potatoes||5 Medium, peeled and sliced into thin rounds|
|Chicken stock||1 Cup (16 tbs)|
|Leeks||2 Large, sliced (White Parts Only)|
|Garlic||2 Clove (10 gm), crushed|
|Finely chopped fresh rosemary||1 Tablespoon|
|Light margarine||2 Tablespoon|
|Dried breadcrumbs||1⁄2 Cup (8 tbs)|
1. Bring a large saucepan of water to the boil, add potato slices and cook for 7 minutes. Remove with a slotted spoon and refresh under cold water, set aside.
2. ln a small saucepan, combine stock, leeks, garlic and rosemary. Bring to the boil, reduce heat and simmer for 3 minutes.
3. Arrange potato slices in layers in an ovenproof dish and top with leek mixture.
4. Melt margarine and stir in breadcrumbs. Sprinkle over the top of leek mixture and bake in a moderate oven for 25-30 minutes.
Serving size: Complete recipe
Calories 1212 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 3.3 g16.5%
Trans Fat 0.7 g
Cholesterol 7.2 mg2.4%
Sodium 856.7 mg35.7%
Total Carbohydrates 245 g81.6%
Dietary Fiber 29 g115.8%
Sugars 26.2 g
Protein 33 g66.8%
Vitamin A 156.7% Vitamin C 367.5%
Calcium 43.6% Iron 95.5%
*Based on a 2000 Calorie diet