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  Home > Potato Recipes > Potato And Leek Casserole
 


Potato And Leek Casserole

  
   
   
   
Ingredients -  
   

3 cups well-scrubbed Leeks, cut into 1/2-inch pieces
1/2 cup Carrots, shredded
2 tablespoons Olive Oil
Salt and Pepper, to taste
1 teaspoon Powdered Dry Rosemary
1 cup Vegetable Broth
2 pounds unpeeled Red Potatoes, sliced in thin rounds
1/4 cup Parsley or Chives (or mixed), finely chopped

  
   
Preparation:  
   

Preheat oven to 375 degrees. 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 2-1/2- to
3-quart casserole (with cover) with 1/3 of the potatoes, then
1/2 the seasoned vegetables. Repeat and finish with last 1/3 of
potatoes. Pour broth evenly into casserole. Cover and bake for
50 minutes covered at 375 degrees. Uncover and bake for another
10 minutes. Garnish with parsley and chives.


Serve with a tossed green salad with whole wheat croutons.