| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Leeks; Thinly Sliced |
| 3 |
c |
Fresh Mushrooms; Sliced |
| 2 |
|
Cloves Garlic; Minced |
| 1/2 |
ts |
Dried Rosemary; Crushed |
| 1 |
tb |
Olive Oil |
| 3 |
c |
Potato, Unpeeled; Sliced 1/4" Thick |
| 3/4 |
c |
Parmesan Cheese; Grated |
| 1 |
tb |
Olive Oil |
| 1 |
|
8 Oz Carton Yogurt, Skim Milk |
|
4 |
servings. |
INSTRUCTIONS
In a large skillet cook the leeks, mushrooms, garlic and rosemary in 1
Tablespoon hot oil till leeks are tender but not brown. Meanwhile bring a
large pot of lightly salted water to 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 or casserole dish. 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. Sprinke with
1/4 cup of the parmesan cheese. Repeat layering with potatoes, leek mixture
and Parmesan cheese to make 6 layers. Drizzle top layer with 1 tablespoon
oil. Bake uncovered in a 400 degree oven about one hour or till potatoes
are golden brown and tender. Let stand 10 minutes. Serve with yogurt. Makes
NOTES : This easy-on-the-cook casserole is layered with a savory leek and
mushroom mixture, sliced potatoes and Parmesan cheese. Serve it
with a simple salad of mixed greens and vinaigrette dressing.
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