Layered Potatoes & Leeks
2 medium leeks, thinly sliced
3 cups fresh mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
3 cups potatoes, sliced 1/4-inch thick
3/4 cup grated Parmesan cheese
1 tablespoon olive oil
8 ounces non-fat yogurt
Sauté leeks, mushrooms, garlic and rosemary in olive oil until leeks are tender but not brown.
Bring a large pot of lightly salted water to boil; add potatoes and return to boiling. Reduce heat, cover and simmer for 3 minutes. Drain.
Grease a 1 1/2 quart 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 over potatoes. Sprinkle with 1/4 cup of the cheese. Repeat layering with potatoes, leek mixture and cheese to make 6 layers. Drizzle top with 1 tablespoon olive oil.
Bake uncovered in a 400 degree F. oven about one hour or until potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt.
Serves 4.
From fooddownunder.com.