| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | Leeks, Thinly Sliced | |
| 3 | c | Fresh Mushrooms, Sliced |
| 2 | Cloves Garlic, Minced | |
| 1/2 | t | Dried Rosemary, Crushed |
| 1 | T | Olive Oil |
| 3 | c | Potato, Unpeeled Sliced |
| 1/4" Thick | ||
| 3/4 | c | Parmesan Cheese, Grated |
| 1 | T | Olive Oil |
| 1 | 8 Oz Carton Yogurt, Skim | |
| Milk |
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 4 servings. 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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