Products Brown's Dairy


Potato and Leek Gratin
2 cups Brown's Dairy lowfat or fat free milk
4 cloves garlic, peeled and slivered
1 bay leaf
1/8 tsp nutmeg
1 1/2 tsp salt
freshly ground black pepper to taste
2 lbs. Idaho potato, (4-6 medium), peeled and sliced 1/4" thick
1 tsp olive oil
2 cups sliced leeks, white and light green parts only (3-4 medium)
2 tbsp reduced fat sour cream
1 tsp Dijon mustard
1/2 cup grated Gruyere or sharp Cheddar cheese (2 oz)

1. Place oven rack in the upper third of the oven; preheat to 425 degrees Fahrenheit. Lightly oil a 1 1/2 or 2 quart gratin dish or other shallow baking dish or coat it with nonstick spray.
2. In a large heavy-bottomed saucepan, combine milk, garlic, bay leaf, nutmeg, salt and pepper; bring to a simmer, stirring, over medium-low heat. Gently slip in potatoes, partially cover and simmer gently over low heat, stirring often, just until potatoes are tender, but not soft, and the milk has thickened, 10 to 15 minutes.
3. Meanwhile, heat oil in a nonstick skillet oven medium-low heat; add leeks and sauté until tender, about 5 minutes.
4. With a slotted spoon, transfer half the cooked potatoes to the prepared gratin dish, discarding bay leaf. Cover with leek mixture. Again with a slotted spoon, spread remaining potatoes over leeks. Add sour cream and mustard to milk remaining in the saucepan and stir to blend; spread over the gratin. Sprinkle with cheese.
5. Bake until bubbly and golden on top, 20 to 25 minutes. Serve.
Makes 6 servings.
180 calories, 5 grams fat, 20% calcium.