Potato-Leek Casserole
By: Anonymous
Published: Saturday, February 13, 2010 - 5:26am

Ingredients




3 cups Leeks, in ½" pieces
cup Carrots, shredded
2 tablespoons Olive Oil
Salt and pepper to taste
1 teaspoon Crushed Dry Rosemary
1 cup Vegetable Broth
2 pounds Unpeeled Red Potatoes, In Thin Slices
cup Parsley, finely chopped

Preparation

1 Preheat oven to 375F degrees. In a 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 3-quart casserole that has a 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. 2 Garnish with parsley.