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Baked Leek and Sweet Potato Gratin

Ingredients

  • 3 medium leeks, white and light green parts chopped (6 cups)
  • 1 1/2 Tbs. olive oil, divided
  • 3 cloves garlic, minced (1 Tbs.)
  • 3 Tbs. chopped fresh rosemary, divided
  • 2 medium sweet potatoes (2 lb.), peeled and cut into 1/8-inch-thick slices
  • 1/3 cup low-sodium vegetable broth
  • 3 Tbs. Italian seasoned dry breadcrumbs

Preparation

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.

3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.

4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, and remaining 1 1/2 Tbs. rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

 

source:https://www.vegetariantimes.com/recipes/baked-leek-and-sweet-potato-gratin

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