Low Fat Potato & Leek Casserole
Simple and perfectly matched flavors that let the potato shine through brightly.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
leeks
well scrubbed, cut into 1/2 inch pieces |
|
| ½ | cup |
carrots
shredded |
|
| 2 | tablespoons |
olive oil
|
|
|
salt and black pepper
to taste |
*
|
||
| 1 | teaspoon |
rosemary leaves
powdered, dried |
|
| 1 | cup |
vegetable stock
|
|
| 2 | pounds |
red skinned potatoes
unpeeled, sliced in thin rounds |
|
| ¼ | cup |
parsley leaves
fresh, or chives, or mixture, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
leeks
well scrubbed, cut into 1/2 inch pieces |
|
| 118 | ml |
carrots
shredded |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 5 | ml |
rosemary leaves
powdered, dried |
|
| 237 | ml |
vegetable stock
|
|
| 907.2 | g |
red skinned potatoes
unpeeled, sliced in thin rounds |
|
| 59 | ml |
parsley leaves
fresh, or chives, or mixture, finely chopped |
|
Directions
Preheat oven to 375℉ (190℃).
In deep skillet, coat leeks and carrots with olive oil.
Cover and simmer over low heat until soft. Remove from heat.
Add seasonings. Mix well.
Layer a well-oiled 2½ to 3-quart casserole dish (with cover) with ⅓ of the potatoes. Season with salt and pepper to taste.
Then layer with ½ the seasoned vegetables.
Repeat and finish with last ⅓ of potatoes.
Pour broth evenly into casserole.
Cover and bake for 50 minutes covered at 375℉ (190℃).
Uncover and bake for another 10 minutes. You may wish to turn on the broiler to help brown the top.
Garnish with parsley and chives (optional).
Variation:
Substitute carrots with zucchini if desired.
Half of leek can be finely chopped yellow onions.
