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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Layered Potatoes & Leeks "Great Combo Connelly" Recipe

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This recipe for Layered Potatoes & Leeks "Great Combo Connelly" is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 ½ 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 ¼ 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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