Potato and Leek gratins

Categories: Diet, Potato, Side Dish

Ingredients

• 1 1/2 pound Yukon gold potatoes, peeled, halved and thinly sliced
• 2 large leeks, trimmed to light green part, cleaned and chopped
• 2 cups reduced-sodium chicken broth
• 2 garlic cloves, cut in thin slivers
• 2 teaspoons fresh thyme, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Preheat oven to 400 F. Place 6 (6 oz) ramekins or custard cups ona large rimmed baking pan.

2. Combine all the ingredients in a large saucepan; cover and bring just to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the potatoes are crisp-tender, about 5 minutes.

3. Divide the potato mixture and broth among the ramekins, pressing the tops with the back of a spoon to level. Bake until the potatoes are tender and golden when pierced with a knife, about 40 minutes.

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