H3 Recipe: POTATO, LEEK, MUSHROOM AND GRUYERE GRATIN

INGREDIENTS:

3 each Idaho potatoes, sliced thin (on mandolin or in food processor)

1 cup Leeks, washed and julienne

2 cups Mushrooms, sliced

1 Tablespoon Garlic, minced

1 cup Skim milk

1 cup Chicken stock or broth

¼ cup White wine, dry like Chardonnay

½ cup Gruyere, shredded

½ teaspoon Sea salt

1 teaspoon Onion powder

2 Tablespoon Thyme, fresh, chopped

¼ teaspoon Black pepper, ground

4 Tablespoon All-purpose flour

2 Tablespoon Parsley, chopped (as garnish)

PREPARATION:

• Preheat oven to 350ºF.


• In medium sized bowl, mix finely sliced potatoes, with salt, onion powder, thyme, pepper, and flour.


• Preheat medium sauté pan, and spray lightly with pan spray.


• Sauté leeks, mushrooms and then garlic, until tender.


• Prepare baking dish, lightly spray with non-stick pan spray.


• In large measuring cup, mix stock, skim milk and white wine.


• Place half of the potatoes in bottom of pan.


• Then place ½  of the sautéed vegetable mixture in the pan.


•  Then drizzle half the milk mixture over the first layer.


• Next layer with half the amount of cheese, and repeat the above.


• Cover baking dish with plastic wrap and then top with aluminum foil- the plastic wrap will not melt as long as it is fully covered with aluminum foil. 


• Bake in oven for about 30-40 minutes, or until fork tender, then pull out and uncover.


• Bake for an additional 10 minutes to brown the top of the potato dish.


• Garnish with freshly chopped flat Italian parsley.

Number of Servings: 8
Serving Size: about ½ cup
Calories: 195
Fat grams: 3