potato and leek casserole

How To Make potato and leek casserole

• 1

  Preheat oven to 375 degrees.
• 2

  In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft.
• 3

  Add seasonings; mix well.
• 4

  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.
• 5

  Pour broth evenly into casserole; cover and bake for 50 minutes covered at 375 degrees.
• 6

  Uncover and bake for another 10 minutes.
• 7

  Garnish with parsley and/or chives.
• 8

  Variation: Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.
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