Potato & Leek Casserole

ShiffyChani

Sun, Nov 15 2009, 8:23 pm

Just thought I'd share this, I found one version online but I added my own twist.

The online version:
3 cups leeks well scrubbed, cut into 1/2 inch pieces
1/2 cup carrots shredded
2 tablespoons olive oil
1 x salt and black pepper to taste
1 teaspoon rosemary leaves powdered, dried
1 cup vegetable stock
2 pounds red potatoes unpeeled, sliced in thin rounds
1/4 cup parsley leaves fresh, or chives, or mixture, finely chopped
Directions
Preheat oven to 375 degrees.

In deep skillet, coat leeks and carrots with olive oil.

Cover and simmer over low heat until soft.

Add seasonings.

Mix well.

Layer a well-oiled 2-1/2- to 3-quart casserole dish (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables.

Repeat and finish with last 1/3 of potatoes.

Pour broth evenly into casserole.

Cover and bake for 50 minutes covered at 375 degrees.

Uncover and bake for another 10 minutes.

Garnish with parsley and chives.

Variation: Substitute carrots with zucchini if desired.

Half of leek can be finely chopped yellow onions.

This is my version:

Subsitute carrots for red peppers, and rosemary for chilie pizza spice and italian seasoning, and I used regular potatoes,IMPORTANT: I also mixed in 4 eggs to the veggie mixture after it softened and cooled alittle. DH loved it and it turned out pretty good.