Leek and Sweet Potato Gratin

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Related Post: Report Card (23 Jan. 2011)
Adapted (barely) from Vegetarian Times, January/February 2011
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  • 1 1/2 tablespoon olive oil, divided
  • 3 medium leeks, white and light green parts chopped (approx. 6 cups)
  • 3 cloves garlic, minced
  • 4 tablespoons chopped fresh rosemary, divided
  • 2 medium sweet potatoes, peeled and thinly sliced
  • 1/3 cup vegetable broth
  • 3 tablespoons breadcrumbs


Preheat oven to 450F.

Heat 1 tablespoon oil in skillet over medium-high heat.  Add leeks, garlic, and 2 tablespoons of the rosemary; saute 8 minutes or until leeks are softened.  Season with salt and pepper if desired.

Arrange 1/3 of the sweet potato slices over the bottom of a 10-inch round casserole dish, overlapping slightly.  Spread half of leek mixture on top.  Arrange another 1/3 of sweet potatoes over leeks; top with remaining leeks followed by remaining sweet potatoes.  Drizzle broth over top, cover with foil, and bake 35 minutes.

Stir together bread crumbs, remaining 1 1/2 tablespoon oil and remaining rosemary in a small bowl.  Remove foil from gratin, and sprinkle with bread crumb mixture.  Bake, uncovered, 15 minutes or until breadcrumbs are browned and crisp.

Serves 8.

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