Saturday, March 7, 2015

Layered Potatoes And Leeks


Yields: 4 Servings

2 medium leeks, thinly sliced (2/3 cup)
8 oz fresh mushrooms, sliced (3 cups)
2 cloves garlic, minced
1/2 tsp dried rosemary, crushed
1 tbsp olive oil or cooking oil
3 cups 1/4-inch thick sliced unpeeled potatoes (about 1 lb)
3/4 cup grated Parmesan cheese
1 tbsp olive oil or cooking oil
1 8-oz carton sour cream or plain yogurt

In a large skillet cook the leeks, mushrooms, garlic and rosemary in 1 tbsp hot oil til 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.

Grease a 1.5 qt 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 2/3 cup) over potatoes. Sprinkle with 1/4 cup of the Parmesan cheese. Repeat layering twice. Drizzle top layer with 1 tbsp oil. Bake, uncovered, in a 400-degree oven for 35-40 or until potatoes are golden brown and tender. Let stand 10 mins. Serve with sour cream or yogurt.

* Better Homes and Gardens Vegetarian Recipes Cooking For Today

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