Winter Gratin of Potatoes, Leeks, Feta and Olives
Serves 4 to 6.
Note: Serve as a main dish or accompaniment to roast lamb or chicken; it can be assembled ahead. Vary the cheese and swap out the olives for capers or sun-dried tomatoes. Be sure to slice the potatoes thin so they’ll bake evenly. From Beth Dooley.
• 2 lb. boiling or low-starch potatoes
• 1 large leek
• 2 tbsp. unsalted butter, plus a little extra, divided
• 1/4 c. sliced green olives
• 1 c. crumbled feta
• Salt and freshly ground black pepper
• 1/2 c. chicken or vegetable stock
Preheat the oven to 400 degrees.
Slice the potatoes thin. Slice the white part of the leek in half and run under water to clean, then slice thin.
Rub an ovenproof dish with half of the butter. Layer the potatoes, leeks, olives and feta, seasoning each layer with the salt and pepper as you go. Pour in the stock.
Butter a piece of aluminum foil to cover the dish; dot the potatoes with any of the remaining butter and cheese. Cover the dish with the buttered side of the aluminum foil down and bake until the potatoes are tender when poked with a knife, about 1 hour. Remove the cover and continue baking until the cheese has browned.
Nutrition information per each of 6 servings:
Calories 235 Fat 10 g Sodium 360 mg
Carbohydrates 30 g Saturated fat 6 g Total sugars 3 g
Protein 7 g Cholesterol 30 mg Dietary fiber 4 g
Exchanges per serving: 1 starch, 1 carb, ½ high-fat protein, 1 fat.