Categories: Vegetables-potatoes

Ingredients

• 2 Tsp. canola oil
• 2 cups 1/4-inch slices leeks (6 med.)
• 2 Tbsp. light butter with canola oil
• 2 Tbsp. all-purpose flour
• 1 cup fat-free milk
• 1 Tbsp. snipped fresh thyme
• 1/2 tsp. garlic powder
• 1/4 tsp. white pepper
• 3 cups 1/8-inch slices russet potatoes
• 2 cups 1/8-inch slices peeled Granny Smith apples
• 1 cup shredded Gruyere cheese (4 oz.)
• 2 Tbsp. grated Parmesan cheese

Directions

1. Preheat oven to 325 degrees. Coat a 1 1/2-quart oval or square gratin dish with nonstick cooking spray.
2. In a small saucepan, heat oil over medium-low heat. Add leeks; cook 5 minutes, stirring often. Remove leeks from saucepan; set aside.
3. For sauce, in same saucepan, melt butter over medium heat. Stir in flour and 1/4 tsp. salt. Gradually stir in milk. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Remove from heat. Stir in thyme, garlic powder, and white pepper.
4. Spread 1 cup of the potato slices in an even layer in the prepared gratin dish. Spoon one-third of the leek mixture over potatoes. Top with 1 cup of the apple slices and one-third of the sauce. Sprinkle with 1/4 cup of the Gruyere cheese. (Baking dish will be full).
5. Cover with foil and bake 1 hour 20 minutes. Remove foil. Bake 5 to 10 minutes more or just until top begins to brown. let stand 15 minutes before serving.

6. carbs per serving: 18g.

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