How to Make Layered Potatoes and Leeks
This is an easy vegetarian dish to take to a potluck or make for a dinner for friends. This layered potatoes and leeks dish with mushrooms and Parmesan cheese will hit the spot.
-Hey everyone, I'm Judith. Well, if you're looking for a great vegetarian dish to take to a potluck or just to make for dinner for your friends and family, this is the one for you because today I'm gonna be showing you how to make layer potatoes and leeks. So, what you'll need for this is 2 medium leeks, thinly sliced; 8 ounces of fresh mushrooms, sliced; 1/2 teaspoon of dried rosemary, crushed; 1 tablespoon of olive oil or cooking oil; 3 cups of 1/4 thick sliced un-peeled potatoes. You will also need 3/4 of cup of grated parmesan cheese; 1 tablespoon of olive oil or cooking oil; 1 8 ounce carton of plane yogurt or dairy sour cream, today, we'll be using plain yogurt and 2 cloves of garlic minced. Fantastic, go, alright. So start with this, what we wanna do is cook our mushrooms and our leeks together. Now, I love, love leeks. They are one of my favorites. They come from the onion and garlic family and they taste a little bit like onion and a little bit less bitter than scallions perhaps, let's say. So, they are fantastic to cook with, really lovely dish in the winter a well. So, in our large saute pan here, let's get it to a medium heat, and let's add one tablespoon of our olive oil into to there. Once that gets nice and hot, we're gonna be adding our leeks, mushrooms, and our garlic and rosemary, so in there go. The garlic goes in there too. These fantastic leeks, we've thinly sliced them. Now, a lot of people are little bit intimated by leeks, so what are we do with these. So, discard off the top, you know, dark green leafy part. We don't need those, but make sure to keep some of the lighter green part on there and you wanna slice through that lighter green part as well as the white part, but not their end bulb. So, you get a little bit of the white a little bit of the white green. So, all of that is going in there and in goes our rosemary too, and last but not the least, we'll add in our crushed rose right there. That's gonna give a lovely aroma and fragrance to the dish. That is smelling good already. So, we wanna cook this until the vegetables are nice and tender. Nice and tender, but we don't want the leeks to go round. So, make sure to keep an on it. They get a nice and soft and that shouldn't take too long at all. So, while our mushrooms and leeks are sauteing there, we have a large pot of boiling salted water. We brought it to the boil and to that we're gonna add in our slice potatoes in there, so in there go. We wanna bring that back up to the boil and once they start boiling, then we're gonna reduce the heat and let it simmer for about 2 minutes. Now, the potatoes won't be tender. They won't be soft, but just be kind of this medium hardness, which we want because the remaining time we're gonna be roasting those in the oven. So, for 2 minutes, we'll put those in a pot and let them boil. Alright, so our potatoes are now done and our leek and mushroom mixture is done. We simmer those potatoes for about 3 minutes and we've drained them right there. So, in our 1-1/2 quart baking dish, which we've greased, let's start adding in the layers. So, we wanna get about a cup of the potatoes onto the bottom of our dish, layer that in there as best you can. So, they are-- It's nice if you get some nice thin slices of potatoes. So, our mushroom and leek mixture is now ready, nice and tender, and our potatoes are also ready. We let those simmer for about 3 minutes covered and we've drained our potatoes. So, now they are ready to put in our dish. Now, I've got about 1-1/2 quart to 2-quart baking dish here, which I've greased. So, first of all, let's start the layering. So, we want to put in our potatoes first. So, layer our potatoes. If they need to overlap, they can, but I got about a cup on the bottom should be dine. There you go, perfect. Then, well take about 1/3 of our mushroom-leek mixture. So you can just eyeball this as well and we're gonna layer that on top of our potatoes. This is gonna be fantastic, just love leeks and potatoes, 2 very nice combinations together. So, as they're laid on the bottom. We're then gonna put in a quarter cup of our parmesan cheese on to, so you can use your fingers. Let's gonna eyeball that as well and that goes on top there. So, we're gonna repeat the step again. We're gonna have another 2 layers on top of there. So, another little bit of potatoes there like so. These are leek mixture on top of that and as I said for vegetarians, this is an absolutely great one especially at this time of the year for fall or winter works with well and again another quarter cup of cheese layered on top of there, oh, looking good. So, we heated our oven to 400 degrees Fahrenheit and this is gonna go in there for about 35 to 40 minutes or until the potatoes are nice golden brown and tender. Let them nice and soft. So, we have our remaining parmesan cheese on the top of there and last, but not the least, let's add in on top that one tablespoon of oil to get that nice and moist when it's cooking on the top of there, beautiful. Okay, that's going in for 35 to 40 minutes. We'll we've taken our potatoes and leeks from out of the oven, and as you can see, a lovely crisp and golden brown layer on the top there. We have really gorgeous. The potatoes have got a nice golden brown color. That cheese is melted in. Give it a nice crunch at the top. You can see all those mushrooms are looking fabulous too. Oh, that looks wonderful, and that just served with a nice bed of mixed greens. Nice and fresh and light will go perfect, and don't forget a little bit of sour cream or yogurt like we're using today just goes fantastically too. So, there you go everyone. That's how you make your lovely vegetarian dish. That's you make Layer Potatoes and Leeks.