Leek and Sweet Potato Gratin
Ingredients:
1-1/2 tablespoons olive oil, divided
3 medium leeks, white and light green parts chopped
3 cloves minced garlic
3 tablespoons chopped fresh rosemary, divided
2 medium sweet potatoes, peeled and cut into
1/8th-inch-thick slices
1/3 cup vegetable broth
3 tablespoons dry bread crumbs
Directions:
Preheat oven to 450°. Lightly coat 10-inch round casserole dish with olive oil.
Heat 1 tablespoon oil in skillet over medium-high heat. Add leeks, garlic and 1-1/2 tablespoons rosemary; sauté 8 minutes, or until softened. Season with salt and pepper to taste. Arrange one-third sweet potato slices over bottom of prepared casserole, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over top, cover pan with foil, and bake 35 minutes.
Stir together bread crumbs, remaining 1-1/2 teaspoon. oil and remaining 1-1/2 tablespoons rosemary in small bowl. Remove foil from gratin and sprinkle with bread crumb mixture. Bake uncovered, 15 minutes, or until bread crumbs are browned and crisp. Let gratin cool slightly before cutting into wedges.
