2 medium leeks (3/4 lb.)
2 T. fresh lemon juice
2 tsp. olive oil
1/2 tsp. salt, divided
1/8 tsp. pepper
Cooking spray
4 C. thinly sliced baking potatoes (1 1/2 lb.)
1 C. skim milk
1/3 C. Spiced Pear Butter
3/4 C. (3 oz.) grated Gruyère cheese

Preheat oven to 500�. Remove roots, outer leaves, and tops from leeks. Rinse under cold water; cut into 1 1/2 x 1/2-inch strips. Combine leeks, lemon juice, olive oil, 1/4 tsp. salt, and pepper in an 11 x 7-inch baking dish. Bake at 500 for 20 minutes or until leeks are tender, stirring once. Spoon leek mixture into a bowl; set aside. Reduce oven temperature to 350. Coat baking dish with cooking spray and arrange half of the potato slices in dish. Spread leek mixture over potato slices. Top with remaining potato slices; sprinkle with 1/4 tsp. salt. Combine the milk and Spiced Pear Butter in a small bowl, stirring with a whisk until smooth; pour over potato slices. Cover loosely with foil; bake at 350 for 45 minutes. Uncover and bake 30 minutes. Sprinkle with cheese and bake an additional 10 minutes.

Yield: 6 servings
Calories: 248
Fat: 6.6g
Fiber: 2.8g