Baked Leek and Sweet Potato Gratin

7 60 83
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 8
Baked Leek and Sweet Potato Gratin
Health Rating


3 medium leek(s) Leek (about 6 cups, white and light green parts chopped)
1 1/2 tbsp Olive oil (divided)
1 tbsp Garlic (minced)
3 tbsp Rosemary, fresh (chopped, divided)
2 medium potato Sweet potato (about 2 llbs, peeled & cut into 1/8" thick slices)
1/3 cup Vegetable stock/broth, low sodium
3 tbsp Bread crumbs, seasoned


  1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.
  2. Heat 1 tbsp oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 tbsp rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.
  3. Arrange one-third sweet potato slices over bottom of prepared pan, 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 dish. Cover pan with foil, and bake 35 minutes.
  4. Stir together breadcrumbs, remaining 1 1/2 tsp oil, and remaining 1 1/2 tbsp rosemary, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

Nutrition Facts

Per Portion

Calories 83
Calories from fat 25.9
Calories from saturated fat 4.8
Total Fat 2.9 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.4 g
Cholesterol 0.0 mg
Sodium 80 mg
Potassium 185 mg
Total Carbohydrate 13.8 g
Dietary Fiber 2.2 g
Sugars 2.9 g
Protein 1.5 g

Dietary servings

Per Portion

Vegetables 1.2

Energy sources