FARM to TABLE - Tomato Potato Leek Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: cheddar cheese

Fontina provides similar melting qualities at a lower fat content

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can provide a similar richness

Split the leeks down the middle, leaving the end intact.

Rinse the leeks under water.

Slice the leeks.

Cut the red potatoes in half and slice them thinly.

Rinse the tomatoes.

Cut the tops off the plum tomatoes, toss them in oil, salt, and pepper, and roast them in the oven.

Drizzle oil on the garlic, sprinkle with salt, and roast it along with the tomatoes.

Heat butter and canola oil in a saucepan.

Add the leeks to the saucepan and cook until tender, about 3 to 5 minutes, then set aside.

Toss the sliced potatoes in canola oil, salt, and fresh cracked black pepper.

Brush an oven-proof skillet with butter and olive oil.

Arrange the potatoes in a single layer on the bottom of the skillet.

Add a layer of cooked leeks on top of the potatoes.

Add the roasted tomato and garlic mixture on top of the leeks.

Repeat the layering process two more times for a total of three layers.

Bake in a 400 degree oven for 20 to 30 minutes.

Remove from the oven and add cheese on top.

Return to the oven to melt the cheese, about 2 to 3 minutes.

Top with lime vinaigrette greens and a sprig of fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens