Potato Leek Gratin
side for any occasion.
2 cups low
sodium chicken broth or vegetable broth
2 garlic cloves, shaved into thin chips
2 teaspoons fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs yukon gold potatoes
2 large leeks
1/2 teaspoon fresh thyme
Olive ooking oil spray
Place the broth in a large saucepan along with the seasonings (1 1/2 teaspoons
thyme, garlic chips, salt and pepper).
Trim off the dark green part of the leek. (Use the green part if desired
for another use) Take the white-light green portion and split in half
lengthwise. Place that in a water bath and rinse well, changing water
as needed in order to remove all dirt and sand from the leek. Once clean,
slice the leek into thin half discs. Place into the pot of seasoned broth.
Peel potatoes and slice very thin by hand or by using a mandoline or food
processor. Slices should be less than 1/4 inch thick. Place potatoes in
Preheat oven to 400 degrees.
Heat contents of the saucepan to a boil over medium-high heat. Reduce
flame to a simmer and cook until the potatoes are tooth tender - you can
bite'em but they still have some resistance - about 5 minutes.
Place the contents of the saucepan into 6 individual gratin dishes, ramekins
or custard cups. Press down to level the tops. (should your mixture only
partially fill the dishes, add a mixture of water and additional broth
so that the tops of the contents is within a half inch of the lip of the
dish.) Garnish with the remaining thyme.
Set the dishes on a baking sheet and bake for 30 minutes. Check for potatoes
for doneness. Apply a very quick spray of cooking oil to the tops to increase
crispness. Cook an additional 10 minutes or until the potatoes are done
and the tops are a crispy golden brown.
Per Serving: 126 Calories; 1g Fat (4.0% calories from
fat); trace Saturated Fat; 5g Protein; 25g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;
1 Vegetable; 0 Fat.
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