Potato & Leek Casserole
Potato and Leek Casserole recipe
Yield
8 servingsPrep
25 minCook
60 minReady
85 minIngredients
| 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
dry, powdered |
|
| 1 | cup | vegetable stock |
|
| 2 | pounds |
red skinned potatoes
unpeeled, sliced in thin rounds |
|
| ¼ | cup |
parsley leaves
finely chopped |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
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.
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