This is SO delicious! **NOTE** Make sure you wash your leeks VERY well as
they collect alot of dirt in between the layers. Wash, slice, rinsing very
well again after slicing. This is excellent with a simple salad of mixed
greens and a vinaigrette dressing or as a side dish. I eat this as a meal.
It is soooooo good!
Layered Potatoes And Leeks
From the Kitchen of Char, MS
2 medium leeks*, thinly sliced (2/3 cup)
8 ounces fresh mushrooms, sliced (3 cups)
2 cloves garlic, minced
1/2 tsp. dried rosemary, crushed
1 TBS. Olive Oil
3 cups 1/4-inch thick sliced unpeeled
potatoes(about 1 pound)
3/4 cup grated Parmesan cheese
1 TBS. Olive Oil
1 8-ounce carton plain yogurt or sour cream
In a large skillet cook the leeks, mushrooms, garlic, and
rosemary in 1 TBS hot oil until leeks are tender but not
brown. Meanwhile, bring a large pot of lightly salted
water to a boil; add potatoes. Return to boiling; reduce
heat. Cover and simmer for 3 minutes. Drain.
(Potatoes will not be tender).
Grease a 1 1/2 quart souffle' dish or casserole. Arrange
1 cup of the potato slices over the bottom of the dish,
overlapping slices if necessary.
Spoon one-third of the leek mixture (about 2/3 cup) over
potatoes. Sprinkle with 1/4 cup Parmesan cheese. Repeat
layering with potatoes, leek mixture, and Parmesan cheese
to make 6 layers. Drizzle top layer with 1 TBS. olive
oil. Bake, uncovered, in a 400 degree oven for about 1
hour or until potatoes are golden brown and tender. Let
stand 10 minutes. Serve with yogurt or sour cream.
Makes 4 servings.
