Leek & Mushroom Gratin

This Leek and Mushroom Gratin is great because it’s just so versatile! I love it as a topping to bagels and baked potatoes but it works just as well as a light and tasty starter too.

Ingredients

Serves Two

• Low fat cooking spray
• 1 large leek, thinly sliced
• 250g mushrooms, sliced
• 1 large garlic clove, crushed & chopped
• 1 tablespoon light soy sauce
• 2 tablespoons fat-free yoghurt
• 1 tablespoon grated Parmesan cheese
• 1 tablespoon dried breadcrumbs
• Salt and pepper

Method

1. Heat a large, non-stick saucepan and spray it with the cooking spray. Add the sliced leek, mushrooms and garlic, along with 4 tablespoons of water, and cook until the mixture sizzles. Cover and cook on a medium heat for 10 minutes or until the vegetables have softened.
2. Stir in the soy sauce and yoghurt and season.  
3. Preheat the grill and transfer the mixture into an oven-proof dish (I used a lasagne dish) or else individual ramekins and top with the Parmesan cheese and breadcrumbs.
4. Place the mixture under the grill until the tops are golden and crispy. Serve on its own or a topper to toast, bagels or baked potatoes.