Preparation time
15 minutes
Ready in
45 minutes
Cooking Time: 5 minutes
Baking Time: 20 to 25 minutes
Makes
4 servings
Ingredients
- 4 Ontario Potatoes, peeled and sliced (1/4-inch/6 mm thick)
- 3 cloves Ontario Garlic, sliced
- 2 Ontario Leeks (white and light green parts), sliced
- 1-1/4 cups (300 mL) sodium-reduced chicken or vegetable broth
- 1/4 tsp (1 mL) each dried rosemary, summer savory and thyme leaves
- 1/4 tsp (1 mL) salt
- Pinch pepper
- 3/4 cup (175 mL)shredded Ontario Cheddar Cheese
Instructions
In large saucepan, combine potatoes, garlic, leeks, broth, rosemary, savory, thyme, salt and pepper. Cover and bring to boil; reduce heat and simmer 5 minutes.
Pour into greased 9-inch (22 cm) deep pie plate or baking dish; sprinkle with cheese. Bake uncovered in 425°F (220°C) oven for 20 to 25 minutes or until potatoes are tender. Let stand 5 minutes before serving.
Nutritional Information
1 Serving (When the recipe serves 4):
- Protein: 12 grams
- Fat: 8 grams
- Carbohydrate: 44 grams
- Calories: 289
- Fibre: 4 grams
- Sodium: 323 mg