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2
medium leeks, thinly sliced (2/3 cup)
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8
ounces fresh mushrooms, sliced (3 cups)
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1/2
teaspoon dried rosemary, crushed
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1
tablespoon olive oil or cooking oil
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3
cups 1/4-inch thick sliced unpeeled potatoes (about 1 pound)
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3/4
cup grated Parmesan cheese
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1
tablespoon olive oil or cooking oil
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1
8 ounce carton plain yogurt or dairy sour cream
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2
cloves garlic, minced
1. In a large skillet cook the leeks, mushrooms, garlic, and rosemary in 1 tablespoon 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.)
2. 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 of the Parmesan cheese. Repeat layering twice. Drizzle top layer with 1 tablespoon oil. Bake, uncovered, in a 400 degree F. oven for 35 to 40 minutes or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt or sour cream. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 319,
- Protein (gm) 15,
- Carbohydrate (gm) 36,
- Fat, total (gm) 14,
- Cholesterol (mg) 18,
- Saturated fat (gm) 5,
- Sodium (mg) 402,
- Percent Daily Values are based on a 2,000 calorie diet
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