Layered Potatoes and Leeks

This easy meatless main dish casserole is layered with a savory leek and mushroom mixture, sliced potatoes, and Parmesan cheese.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Bake: 35 mins to 40 mins 400°F
  • Stand: 10 mins

Layered Potatoes and Leeks

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Directions

  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.
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Nutrition Facts (Layered Potatoes and Leeks)

  • Per serving:
  • 319 kcal ,
  • 14 g fat
  • (5 g sat. fat ,
  • 18 mg chol. ,
  • 402 mg sodium ,
  • 36 g carb. ,
  • 15 g pro.
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