| 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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