Scalloped Potatoes and Leeks - serves 2

Preparation - 30 minutes

9 ounces pared all-purpose potatoes, thinly sliced
1/2 cup thoroughly washed sliced leeks
1 1/2 ounces reduced-fat Swiss cheese, shredded
1/8 tsp each salt and white pepper
1/2 cup canned ready to serve low-sodium chicken broth

Preheat oven to 400 F. Spray 9-inch pie plate with nonstick cooking spray and arrange half of the potato slices in plate.
Top with half of the leeks, half of the cheese, the remaining potato slices, and the remaining leeks. Sprinkle with salt and pepper and then top with remaining cheese.
Pour broth evenly over cheese and bake until potatoes are tender, 20 minutes.