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Potato and Leek Gratin Directions
754 kilojoules/180 calories per serving 5 medium potatoes, peeled and sliced into thin rounds 1 cup chicken stock 2 large leeks, washed and sliced (white part only) 2 cloves garlic, crushed 1 tblspn finely chopped fresh rosemary 2 tblspn lite margarine Â½ cup dried breadcrumbe
Bring a large saucepan of water to the boil, add the potato slices and cook for 7 minutes. Remove with a slotted spoon and refresh under cold water, set aside.
2. In a small saucepan, combine the stock, leeks, garlic and rosemary. Bring to the boil, lower the heat and simmer for 3 minutes.
3. Arrange the potato slices in layers in an ovenproof dish and top with the leek mixture.
4. Melt the margarine and stir in the breadcrumbs. Sprinkle over the top of the leek mixture and bake in a moderate oven for 25-30 minutes