Recipe: 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

• 1/2 c. chicken or vegetable stock

Directions

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.

Nutrition information per each of 6 servings:

Calories235Fat10 gSodium360 mg

Carbohydrates30 gSaturated fat6 gTotal sugars3 g

Protein7 gCholesterol30 mgDietary fiber4 g