Potato and Leek Casserole

Potato And Leek Casserole

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Ingredients

  • 3 c
    leeks, scrubbed and cut in 1/2" pieces
  • 1/2 c
    carrots, shredded
  • 2 Tbsp
    olive oil
  • pinch
    salt
  • pinch
    pepper
  • 1 tsp
    rosemary, dried
  • 1 c
    vegetable broth
  • 2 lb
    red potatoes, unpeeled and sliced in thin rounds
  • 1/4 c
    parsley

How to Make Potato and Leek Casserole

Step-by-Step

  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.

Printable Recipe Card

About Potato and Leek Casserole

Course/Dish: Potatoes Side Casseroles
Other Tag: Quick & Easy



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