Savory Sweet Potato and Leek Gratin - edited

A New Take on a French Favorite
A sinfully delicious dish that is usually loaded with cheese, cream and butter, this classic French casserole was due for a makeover. By substituting reduced-fat cheese and nonfat milk for the traditional full-fat dairy ingredients, this recipe cuts out most of the saturated fat. Our gratin also calls for sweet potatoes, which not only add a burst of color, but also provide vitamins C and A and a hearty dose of phytochemicals.
 

Savory Sweet Potato and Leek Gratin

2 cloves garlic, minced
2 leeks (white part only), well rinsed and coarsely chopped
1 cup fat free, reduced-sodium chicken broth
3 large sweet potatoes, cooked and mashed (about 4 1/2 to 5 cups)
1 egg
1 cup nonfat milk
1 cup shredded reduced-fat Swiss cheese, divided
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
1/4 tsp. cayenne pepper

Preheat the oven to 375 degrees.

Coat a large nonstick skillet with olive oil. Sauté the garlic and leeks over medium-high heat for 5 minutes. Add the broth and simmer over medium heat until the leeks are tender and most of the liquid evaporates, about 10 minutes. Remove the skillet from the heat and cool slightly.

In a large bowl, combine the leek mixture, mashed sweet potatoes, egg, milk, 1/2 cup of cheese, salt and pepper. Spoon the mixture into a medium, shallow casserole or gratin dish. Smooth the top and sprinkle it with the remaining cheese and cayenne pepper.

Bake until the top is golden brown and the mixture bubbles, about 30 minutes.
Makes 10 servings.

Per serving: 170 calories, 1.5 g total fat (<1 g saturated fat), 34 g carbohydrate,
7 g protein, 4 g dietary fiber, 260 mg sodium