Monday, December 10, 2012

Baked Leek & Sweet Potato Gratin

Fall has finally arrived in the ATX, and I've been searching out new comfort food recipes. This one was inspired by my favorite magazine, Vegetarian Times. I made a few Lora Dever tweaks, and it can be a simple yet savory and sweet side, or a main course with a salad and crusty bread!!

2 medium sweet potatoes, peeled and cut into slices
3 medium leeks, whites and light green parts, chopped
3 cloves garlic, minced
1/4 cup vegetable broth (approx)
Fresh rosemary, sage, thyme, about a fistful, chopped
1/4 cup shredded cheese blend (I used mexican b/c I had it on hand, but any blend will do)
salt and pepper to taste
3-4 tbs breadcrumbs
olive oil

1. Preheat the oven to 450 degrees.
2. Heat a small amount of the oil in a pan. Over med-low heat, saute the garlic and leeks until translucent, being careful not to allow to stick and burn or brown. Use a little splash of vegetable stock to moisten if they start sticking before softened and aromatic.
3. Once leeks and garlic are aromatic, add 1/2 of the herbs and saute, salt and pepper to taste.
4. In casserole dish, arrange 1/3 of the sweet potato slices so they overlap. Spread 1/2 the leek mixture on top. Arrange another layer of sweet potato and leeks, and top with a few additional sweet potato pieces.
5. Drizzle broth over the top and cover with tinfoil. Bake about 35 minutes.
6. In a small bowl, stir together bread crumbs, about a tsp of olive oil, and remaining herbs. Remove foil from gratin and sprinkle mixture and cheese on top.
7. Allow to bake uncovered for 15 additional minutes, or until the top is "gratin"!  (browned)

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