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Layered Potatoes & Leeks "Great Combo Connelly" Recipe

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This recipe for Layered Potatoes & Leeks "Great Combo Connelly", by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Krage Connelly
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 medium leeks, thinly sliced (2/3 cup)
8 oz fresh mushrooms, sliced (3 cups)
2 cloves garlic, minced
1/2 tsp dried rosemary, crushed
2 tbsp olive oil
3 cups unpeeled potatoes, sliced 1/4-inch thick (approximately 1 pound)
1/4 cup parmesan cheese, grated
8 oz plain yogurt or sour cream

Directions:
Directions:
In a large skillet, cook the leeks, mushrooms, garlic, and rosemary in one Tablespoon hot oil until leeks are tender but not brown. Meanwhile, bring a large pot of lightly salted water to a boil. Add potatoes and return to a boil. Reduce heat and cover and simmer for 3 minutes. Drain potatoes (they will not be tender.)

Grease a 1 quart souffle dish or casserole dish. Arrange 1 cup of the potato slices over the bottom of the dish overlapping slices if necessary. Spoon 1/3 of the leek mixture (approximately 2/3 cup) over potatoes. Sprinkle with cup parmesan cheese. Repeat process to make 6 layers. Drizzle top layer with 1 Tablespoon olive oil. Bake uncovered in a 400 oven for 1 hour or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt or sour cream. 4 servings.

 

 

 

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