Savoury Leek & Potato Gratin
Tender russet potatoes and sweet leeks baked in a rich, creamy sauce made with Signature Leek and Potato Soup, delicately seasoned with oregano and topped with crumbled feta. Finished with fresh parsley for a Mediterranean-inspired twist.
30
- 12 lb 5.5 kg Russet potatoes, peeled, thinly sliced
- 18 oz 500 g Leeks, thinly, sliced (6-8 stalks)
- 18 oz 500 g Signature Cream of Leek and Potato, thawed
- 2 ½ cups 625 mL Milk
- 3 tbsp 9 g Oregano
- 1 ⅔ cups 283 g Feta Cheese, crumbled
- Garnish
- Parsley, chopped
- Preheat oven to 180°C (350°F) .
- Peel and thinly slice potatoes. Arrange potato slices upright in rows.
- Trim the tough green leek stalks, cut leeks in half lengthwise and fan the layers under cold running water to remove sand or grit. Thinly slice.
- Combine potatoes and leeks together. Place in greased baking pan (12″x 20″x 2″).
- Mix soup, milk, and oregano together. Cook to 82°C (180°F) and hold 1 minute, then reduce to a simmer.
- Pour over potatoes. Sprinkle with feta cheese.
- Cover with foil and bake for 50 minutes, then uncover and bake an additional 40 minutes uncovered, until potatoes are tender and cheese is lightly browned.
To Serve
- Sprinkle with chopped parsley.
Nutrition Facts
Per
Calories
Total Fat
0
g
0%
Saturated Fat
0
g
0%
+ Trans Fat
Cholesterol
0
mg
0%
Sodium
0
mg
0%
Total Carbohydrate
0
g
0%
Sugars
0
g
0%
Dietary Fibre
0
g
0%
Protein
0
g
0%
Potassium
0
mg
0%
Calcium
0
mg
0%
Iron
0
mg
0%
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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