Layered Potatoes and Leeks
This easy meatless main dish casserole is layered with a savory leek and mushroom mixture, sliced potatoes, and Parmesan cheese.
Prep Time:
25 mins
Total Time:
1 hr 10 mins
Servings:
Makes 4 servings.
Ingredients
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2 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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2 cloves garlic, minced
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
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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Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.
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