This is a recipe from Vegetarian Times magazine. It is a gratin which we seem to be eating a lot of variations of lately. This one really only has leeks and sweet poatoes in it. You sautee the leeks with garlic and rosemary. Then you layer the sweet poatoes and the leeks in a few layers. You bake it covered for about 35 minutes. You then sprinkle it with a mixture of parmesan cheese and bread crumbs and drizzle some olive oil on top and bake uncovered for 15 minutes. We ate it with some of the bread that one of Nick's students made for him for Christmas. It is a simple dish to make but takes some time in the oven. We actually didn't have any bread crumbs so ours just had parmesan on top. It was still really good. Have a good night!
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