potato and leek casserole

Name: Potato and Leek Casserole
Ingredients: 3 cup(s) leeks, scrubbed and cut in 1/2" pieces; 1/2 cup(s) carrots, shredded; 2 tablespoon(s) olive oil; pinch(es) salt; pinch(es) pepper; 1 teaspoon(s) rosemary, dried; 1 cup(s) vegetable broth; 2 pound(s) red potatoes, unpeeled and sliced in thin rounds; 1/4 cup(s) parsley

16 Pinches

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Ingredients

3 cups leeks, scrubbed and cut in 1/2" pieces
1/2 cup carrots, shredded
2 tablespoons olive oil
pinch salt
pinch pepper
1 teaspoon rosemary, dried
1 cup vegetable broth
2 pounds red potatoes, unpeeled and sliced in thin rounds
1/4 cup parsley

How To Make potato and leek casserole

Step 1

Preheat oven to 375 degrees.

Step 2

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

Add seasonings; mix well.
Step 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.
Step 5

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

Uncover and bake for another 10 minutes.
Step 7

Garnish with parsley and/or chives.
Step 8

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