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.

Add seasonings.

Mix well.

Layer a well-oiled 2½ to 3-quart casserole (with cover) with ⅓ of the potatoes, then 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.

Garnish with parsley and chives.

Variation: Substitute carrots with zucchini if desired.

Half of leek can be finely chopped yellow onions.