Tuesday, October 13, 2009

fall cooking - and layered potatoes and leeks

The season for comfort food is upon us, and we've been busy in the kitchen the last couple of days making chicken stock (using bones saved from summer cooking), pumpkin puree for future baking, and even some corn muffins. Today while we had the oven on anyway, we decided to make Layered Potatoes and Leeks, since we had both leeks and potatoes left from previous weeks' CSA shares. I tried to take a photo, but it didn't come out well - the recipe on the other hand comes out quite well (grin). Enjoy!!

Layered Potatoes and Leeks

2 medium leeks, thinly sliced
3 cups fresh mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
3 cups potatoes, sliced 1/4-inch thick
3/4 cup grated Parmesan cheese
1 tablespoon olive oil
8 ounces yogurt

Sauté leeks, mushrooms, garlic and rosemary in olive oil until leeks are tender but not brown.

Bring a large pot of lightly salted water to boil; add potatoes and return to boiling. Reduce heat, cover and simmer for 3 minutes. Drain.

Grease a 1 1/2 quart casserole. Arrange 1 cup of the potato slices over the bottom of the dish, overlapping slices if necessary. Spoon one third of the leek mixture over potatoes. Sprinkle with 1/4 cup of the cheese. Repeat layering with potatoes, leek mixture and cheese to make 6 layers. Drizzle top with 1 tablespoon olive oil.

Bake uncovered in a 400 degree F. oven about one hour or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt.

2 comments:

Life Looms Large said...

That sounds great! I'll have to try it sometime!!

Sue

livinginalocalzone said...

I feel bad that I haven't gotten to my CSA pickup in several weeks, being either out of town or (this week) sick at home. But I have seen leeks in the farmers' markets, and I'll be sure to try this concept. Any potato variations are always welcome!