Layered potatoes and leeks

Yield: 4 Servings

Measure Ingredient
2 mediums Leeks; Thinly Sliced
3 cups Fresh Mushrooms; Sliced
2 \N 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 \N 8 Oz Carton Yogurt, Skim Milk
\N 4 servings.

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.

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