Low Fat Potato & Leek Casserole

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.