Low Fat Potato and Leek Casserole
Simple and perfectly matched flavors that let the potato shine through brightly.
well scrubbed, cut into 1/2 inch pieces
salt and black pepper
red skinned potatoes
unpeeled, sliced in thin rounds
fresh, or chives, or mixture, finely chopped
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).
Substitute carrots with zucchini if desired.
Half of leek can be finely chopped yellow onions.