Layered Potatoes and Leeks

This easy meatless main dish casserole is layered with a savory leek and mushroom mixture, sliced potatoes, and Parmesan cheese.


Layered Potatoes and Leeks

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Servings: Makes 4 servings.
Prep Time: 25 mins
Total Time: 1 hr 10 mins

 
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Ingredients
  • medium leeks, thinly sliced (2/3 cup)
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  • 8 ounces
    fresh mushrooms, sliced (3 cups)
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  • 1/2 teaspoon
    dried rosemary, crushed
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  • 1 tablespoon
    olive oil or cooking oil
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  • 3 cups
    1/4-inch thick sliced unpeeled potatoes (about 1 pound)
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  • 3/4 cup
    grated Parmesan cheese
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  • 1 tablespoon
    olive oil or cooking oil
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  • 1 8-ounce
    carton plain yogurt or dairy sour cream
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  • cloves garlic, minced
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Directions
1.
In a large skillet cook the leeks, mushrooms, garlic, and rosemary in 1 tablespoon hot oil until leeks are tender but not brown. Meanwhile, bring a large pot of lightly salted water to a boil; add potatoes. Return to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. (Potatoes will not be tender.)
2.
Grease a 1-1/2-quart souffle dish or casserole. Arrange 1 cup of the potato slices over the bottom of the dish, overlapping slices if necessary. Spoon one-third of the leek mixture (about 2/3 cup) over potatoes. Sprinkle with 1/4 cup of the Parmesan cheese. Repeat layering twice. Drizzle top layer with 1 tablespoon oil. Bake, uncovered, in a 400 degree F. oven for 35 to 40 minutes or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt or sour cream. Makes 4 servings.

Nutrition information
Per serving: Calories 319, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 18 mg, Sodium 402 mg, Carbohydrate 36 g, Protein 15 g. Percent Daily Values are based on a 2,000 calorie diet.
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