Layered potatoes and leeks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Leeks; Thinly Sliced |
| 3 | cups | Fresh Mushrooms; Sliced |
| 2 | Cloves Garlic; Minced | |
| ½ | teaspoon | Dried Rosemary; Crushed |
| 1 | tablespoon | Olive Oil |
| 3 | cups | Potato, Unpeeled; Sliced 1/4\" Thick |
| ¾ | cup | Parmesan Cheese; Grated |
| 1 | tablespoon | Olive Oil |
| 1 | 8 Oz Carton Yogurt, Skim Milk | |
| 4 | servings. | |
Directions
In a large skillet cook the leeks, mushrooms, garlic and rosemary in 1 Tablespoon hot oil till leeks are tender but not brown. Meanwhile bring a large pot of lightly salted water to boil; add potatoes. Return to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. (Potatoes will NOT be tender.)
Grease a 1½ quart souffle or casserole dish. 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 ⅔ cup) over potatoes. Sprinke with ¼ cup of the parmesan cheese. Repeat layering with potatoes, leek mixture and Parmesan cheese to make 6 layers. Drizzle top layer with 1 tablespoon oil. Bake uncovered in a 400 degree oven about one hour or till potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt. Makes NOTES : This easy-on-the-cook casserole is layered with a savory leek and mushroom mixture, sliced potatoes and Parmesan cheese. Serve it with a simple salad of mixed greens and vinaigrette dressing.