nutritional information

Per 1-cup serving:

  • Calories: 143
  • Protein: 3 g
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 28 g
  • Cholesterol: 0 mg
  • Sodium: 402 mg
  • Fiber: 4 g
  • Sugar: 8 g

Baked Leek and Sweet Potato Gratin

Baked Leek and Sweet Potato Gratin

Serves 8

Sautéed leeks add a milder, sweeter flavor than onions to this hearty sweet potato dish that can be served with a salad as a light main course.
  • 3 medium leeks, white and light green parts chopped (6 cups)
  • 1 ½ Tbs. olive oil, divided
  • 3 cloves garlic, minced (1 Tbs.)
  • 3 Tbs. chopped fresh rosemary, divided
  • 2 medium sweet potatoes (2 lb.), peeled and cut into ⅛-inch-thick slices
  • ⅓ cup low-sodium vegetable broth
  • 3 Tbs. Italian seasoned dry breadcrumbs
  • 2 Tbs. finely grated Romano cheese, optional

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. 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, remaining 1 1/2 Tbs. rosemary, and Romano cheese, if desired, 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.

February 2009

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Tried it. Loved it. I tweaked it a bit by adding cremini mushrooms. Very good recipe.

Palma - 2015-09-07 03:16:15

Loved this! Brought it to girl/game day and it was a hit. I (no one else) thought the topping was a bit grainy, I used Progresso Italian Bread crumbs. Next time I'll try it with Panko. SO many possibilities with this maybe with a crust, pot pie, quiche?

intrepidmom - 2015-01-28 14:06:39


Martine - 2014-02-16 01:45:03

Very very tasty! I would starve if I ate it as a main though. I served it as a side rather. I would recommend using a lot more leeks, as I used 2 leeks for a portion for 2 people and felt like I could have used another one.

vicki - 2013-06-24 20:09:17

I added lots more cheese to this, and it was PERFECTION! Add more cheese in-between layers, with less on top. I highly recommend this recipe.

Happy Chef - 2013-05-31 00:48:24


lin - 2013-05-01 02:24:44

I, too, tripled the amount of breadcrumbs for the topping. I used panko, added the italian seasoning myself, along with some brewers yeast for a little cheese-like flavor but keeping it vegan. I thought the leek mixture looked a bit sparse, and was trying to make it a one pan meal, so I added 3 cups of finely chopped spinach to the very end of the leek sautéing process. Yum!

Laura Thomas - 2013-03-03 16:49:30

I made this without cheese because I'm vegan and liked it very much. My husband and I are big fans of bread crumbs, so I doubled or tripled the ingredients for the top layer. It was looking a little sparse before then. I served it with toasted 15-grain bread and a romanesco recipe (I never heard of romanesco before getting it delivered by CSA -- it's kind of like broccoli/cauliflower but is very interesting looking).

Karen - 2012-11-11 04:27:53

que increible portal......bravo

fredy - 2012-09-21 03:36:49

very nice

gaynor - 2012-07-28 17:48:42

I made this a few weeks ago and it was a really big in my house. Everyone enjoyed it! I didn't have a 10 inch round pan on hand, so I used a 9 by 13 inch pan and it worked. I will definitely make this one again.

Jessica - 2011-01-24 19:12:46

I made this last night and it was absolutely delicious. So simple, and so tasty. I'll be keeping this recipe. Thank you!

Chris - 2011-01-05 13:34:08

This is one of my favorite go-to dinners now. I do most of the cooking for myself (vegetarian) and my fiance (not vegetarian) and I'm always on the lookout for simple, delicious meals that will make both of us happy. This one fits the bill! He absolutely loves it and is always asking "Can you make that sweet potato thing again?". It works wonderfully as a side dish or a main course.

Katie - 2010-05-15 11:40:15

I loved this! No cheese added. Very quick and easy, my husband even went back for seconds. I will make this again.

katrina - 2010-03-06 18:33:45

I made this dish for a 10 person dinner and people were asking for seconds all night. I used asiago cheese due to a mix up at the market - but it worked well. The Second time I made it I made double and it still finished before dinner was over.

geets - 2010-02-04 14:27:39