🫙 From the Spice Rack
Potato & Leek Casserole (Vrg)
3 c Well-scrubbed leeks, cut Into 1/2-inch Pieces 1/2 c Carrots, shredded 2 tb Olive oil Salt and pepper to taste 1 ts Powdered dry rosemary 1 c Vegetable broth 2 lb Unpeeled red p...
maineasy
Ingredients4 items
Ingredients
- 3cup well-scrubbed leeks, cut
- 2tbsp olive oil
- 1cup vegetable broth
- 2lbunpeeled red potatoes,
Directions
- 1
3 c Well-scrubbed leeks, cut Into 1/2-inch Pieces 1/2 c Carrots, shredded 2 tb Olive oil Salt and pepper to taste 1 ts Powdered dry rosemary
- 2
In deep skillet, coat leeks and carrots with olive oil
- 3
Cover and simmer over low heat until soft
- 4
Add seasonings
- 5
Layer a well-oiled 2-1/2- to 3-quart casserole (with cover) with 1/3 of the potatoes, then 1/2 the seasoned vegetables
- 6
Repeat and finish with last 1/3 of potatoes
- 7
Pour broth evenly into casserole
- 8
Cover and bake for 50 minutes covered at 375 degrees