🫙 From the Spice Rack
Potato and Leek Casserole
3 c Leeks, well-scrubbed, cut -into 1/2-inch pieces 1/2 c Carrots -- shredded 2 tb Olive oil Salt and pepper to taste 1 t Rosemary, powdered, dry 1 c Vegetable broth 2 lb Potatoes,...
maineasy
Ingredients4 items
Ingredients
- 3cup leeks, well-scrubbed, cut
- 2tbsp olive oil
- 1cup vegetable broth
- 2lbpotatoes, red -- unpeeled,
Directions
- 1
3 c Leeks, well-scrubbed, cut -into 1/2-inch pieces 1/2 c Carrots -- shredded 2 tb Olive oil Salt and pepper to taste 1 t Rosemary, powdered
- 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-quaart 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