Layered Potatoes and Leeks

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4 servings

Here's a delicious choice for a vegetarian main: a mouthwatering casserole filled with cheesy Parmesan potatoes, leeks and fresh sliced mushrooms.

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What You Need

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Make It

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  • 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.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 319
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 18mg
Sodium 402mg
Carbohydrate 36g
Protein 15g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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