AICR Savory Sweet Potato and Leek Gratin - French

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AICR Savory Sweet Potato and Leek Gratin - French

 

Cooking spray

2 cloves garlic, minced

2 leeks, (white part only) well rinsed and coarsely

chopped

1 cup fat free reduced-sodium broth

3 large sweet potatoes, cooked and mashed (about 4 1/2

to 5 cups)

1 egg

1 cup nonfat milk

1 cup shredded reduced-fat Swiss cheese, divided

1/2 tsp. salt

1/2 tsp. coarsely ground black pepper

1/4 tsp. cayenne pepper

 

 

 

 

 

Preheat the oven to 375 degrees.

 

Spray a large nonstick skillet with cooking spray.

Sauté the garlic and leeks over medium-high heat for 5

minutes. Add the broth and simmer over medium heat

until the leeks are tender and most of the liquid

evaporates, about 10 minutes. Remove the skillet from

the heat and cool slightly.

 

In a large bowl, combine the leek mixture, mashed

sweet potatoes, egg, milk, 1/2 cup of cheese, salt and

pepper. Spoon the mixture into a medium, shallow

casserole or gratin dish. Smooth the top and sprinkle

it with the remaining cheese and cayenne pepper.

 

Bake until the top is golden brown and the mixture

bubbles, about 30 minutes.

 

Makes 10 servings.

 

Source: American Institute Cancer Research

Formatted by Chupa Babi: 12.27.07

 

Per serving: 170 calories, 1.5 g total fat (<1 g

saturated fat), 34 g carbohydrate,

7 g protein, 4 g dietary fiber, 260 mg sodium

 

AuthorNote: A sinfully delicious dish that is usually

loaded with cheese, cream and butter, this classic

French casserole was due for a makeover. By

substituting reduced-fat cheese and nonfat milk for

the traditional full-fat dairy ingredients, this

recipe cuts out most of the saturated fat. Our gratin

also calls for sweet potatoes, which not only add a

burst of color, but also provide vitamins C and A and

a hearty dose of phytochemicals.

 

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