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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds yukon gold or baking potatoes, cut into 1/4-inch-thick slices |
cooking spray |
1 tablespoon olive oil |
4 cups thinly sliced leek (about 4 large) |
1 garlic clove, minced |
1/4 teaspoon salt |
dash of black pepper |
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained |
3/4 cup (3 ounces) grated fresh parmesan cheese |
1/2 cup 1% low-fat milk |
Directions:
1. Preheat oven to 425°.
2. Arrange half of the potato slices in an 11 x 7-inch baking dish coated with cooking spray.
3. Heat oil in a large nonstick skillet over medium-high heat. Add leek; sauté 10 minutes or until lightly browned. Stir in garlic, salt, and pepper. Spoon half of leek mixture over potato slices; top with half of tomatoes and half of cheese. Repeat layers with remaining potatoes, leek mixture, tomatoes, and cheese.
4. Bring milk to a boil over low heat in a skillet; pour over potato mixture. Cover and bake at 425° for 30 minutes or until potatoes are tender. Uncover; bake an additional 15 minutes or until golden brown. Let stand 5 minutes before serving.
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