One of our Vegetarian Times has a great section on gratins and we love the cannellini gratin and we also love this leek and sweet potato gratin. You sautee the leeks until they are cooked and layer sweet potatoes and leeks. You then drizzle vegetable broth and bake for about 30 minutes covered. You then sprinkle bread crumbs and parmesan and drizzle with olive oil. You bake uncovered for about 15 more minutes. You then have to let it sit for a little bit, about 15 more minutes. We had this with some crescent rolls.
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