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.