Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Salads & sides

Layered Potatoes and Leeks

Layered Potatoes and Leeks recipe
Recipe and Photo by: Better Homes and Gardens
Here's a delicious choice for a vegetarian main: a mouthwatering casserole filled with cheesy Parmesan potatoes, leeks and fresh sliced mushrooms.
25 min
1 hr 10 min
4 servings

What You Need

medium  leeks, thinly sliced (2/3 cup)
 ounces fresh mushrooms, sliced (3 cups)
 teaspoon dried rosemary leaves, crushed
 tablespoon olive oil or cooking oil
cups  1/4-inch thick sliced unpeeled potatoes (about 1 pound)
cup  grated Parmesan cheese
 tablespoon olive oil or cooking oil
 8-ounce carton plain yogurt or dairy sour cream
cloves  garlic, minced

Make It

1. In a large skillet cook the leeks, mushrooms, garlic, and rosemary in 1 tablespoon hot oil until leeks are tender but not brown. Meanwhile, bring a large pot of lightly salted water to a boil; add potatoes. Return to boiling; reduce heat. Cover and simmer for 3 minutes. Drain. (Potatoes will not be tender.)

2. Grease a 1-1/2-quart souffle dish or 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 (about 2/3 cup) over potatoes. Sprinkle with 1/4 cup of the Parmesan cheese. Repeat layering twice. Drizzle top layer with 1 tablespoon oil. Bake, uncovered, in a 400 degree F. oven for 35 to 40 minutes or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt or sour cream. Makes 4 servings.

K:63375v0:148164     Copyright - © [1994-2013] Meredith Corporation
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email