Potato, Leek and California Walnut Gratin

Directions

1. Preheat oven to 375°F (190°C).

2. In a medium pan over medium-high heat, melt butter. Add leeks and sauté until tender; set aside.

3. Peel and slice potatoes into 1/8 inch thick (2 mm) rounds using a mandolin or chef knife.

4. In an 8-inch (2 L) baking dish, arrange a quarter of potato slices in rows slightly overlapping until the bottom is covered. Season lightly with salt and pepper, sprinkle with a quarter of the sautéed leeks, 1/4 cup (50 mL) of Gruyère and drizzle with 1/4 cup (50 mL) cream. Repeat layers three more times for a total of four layers.

5. Pour broth over the potatoes, cover dish with foil and place on a baking sheet to catch any liquid that may bubble out.

6. Bake for 1 hour and 20 minutes or until knife pierces each layer without resistance.

7. In a small bowl, combine the remaining Gruyère, panko and walnuts and season with salt and pepper.

8. Remove dish from oven, uncover and top evenly with walnut mix. Return to oven for 15 minutes or until walnuts are golden brown.

Tips:  For a healthier alternative, replace heavy cream with 2% or whole milk. The Gruyère may  also be substituted with low-fat mozzarella.
Make the recipe a day ahead. Let cool; cover and refrigerate. Reheat in the oven for  1 hour or until bubbly.

PER SERVING: about 496 cal, 14 g pro, 35 g fat (17 g sat. fat), 34 g carb, 5 g fibre, 87 mg chol, 489 mg sodium. %RDI: 29% calcium, 17% iron, 29% vit A, 31% vit C.

Source: walnutinfo.com