Ingredients:
2 medium leeks, sliced thinly (2/3 cup)
8 ounces fresh mushrooms, sliced (3 cups)
2-3 cloves garlic, minced
1/2 – 1 tsp dried rosemary, crushed
1 TBS olive oil
3 cups 1/4 inch thick sliced potatoes, unpeeled
3/4 cup grated parmesan cheese (I often combine parmesan with nutritional yeast for added nutrition)
1 TBS Olive oil
8 ounces plain yogurt or sour cream, at serving
Directions:
In a large pan cook the leeks, mushrooms, garlic and rosemary ion the olive oil until tender but not brown.
Bring a large pot of water to a boil; add potatoes, cover and simmer 3 minutes. Strain, setting aside the liquid for future cooking use. (Please note that the potatoes will NOT be tender)
Grease a 1 1/2 quart casserole dish. Arrange 1 cup of the potato slices over the bottom of the dish, overlapping if necessary. Spoon 1/3 of the leek mixture (about 2/3 cup) over the potatoes. sprinkle with 1/4 cup parmesan cheese. Repeat layers to make approximately 6 layers. Drizzle top layer with 1 TBS olive oil.
Bake, uncovered, in a 400 degree oven for 1 hour or until the potatoes are golden brown and tender. Let rest for 10 minutes before serving.
Makes 4 servings.
We serve with a lovely salad on the side.
This is another favorite recipe that I have been making of about 35 years.
ENJOY!