Casseroles

Saucepan of leeks and potatoes au gratin

Malak Sissaoui
December 14, 2013
1
8
4 Whites of leeks means (thin slices)
8 cups spinach dwarves
1 tablespoon fresh thyme chopped
3 tablespoon vinaigrette herbs conventional Kraft
2 sweet potatoes medium peeled, mid-cooked and cut into slices 1/4 inch
1 cup grated cheese Italiano
4 cheese from Kraft
3 potatoes for the oven medium peeled, mid-cooked and cut into slices 1/4 inch
1 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese grated
STEP 1 Preheat the oven to 400 degrees F. In a large frying pan, cook the leeks, spinach and thyme in the vinaigrette, on medium heat for 5 to 6 minutes or until the leeks are tender, stirring frequently. STEP 2 Toggle in layers the sweet potatoes, the mixture of leeks, 1/2 cup of the grated cheese and the potatoes in a greased flat of 2 l ranging from the oven. Mix the milk, salt and pepper; pour over vegetables. Garnish with the rest of the grated cheese and the parmesan cheese. Cover. STEP 3 Bake in the oven 45 minutes; uncover and bake for another 15 minutes or until the vegetables are tender and the top is slightly browned.
Nutritions

Calories
176

Sodium
680mg
28% DV

Fat
6g
9% DV

Protein
8g
17% DV

Carbs
26g
9% DV

Fiber
2g
10% DV

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