Recipe: Potato and Leek Casserole

POTATO AND LEEK CASSEROLE

3 cups well-scrubbed leeks, cut into 1/2-inch pieces
1/2 cup shredded carrots
2 tbsp olive oil
salt and pepper, to taste
1 tsp powdered dry rosemary
1 cup vegetable broth
2 lbs unpeeled red potatoes, sliced in thin rounds
1/4 cup finely chopped fresh parsley or chives (or mixed), for garnish

Preheat oven to 375 degrees F.

In deep skillet, coat leeks and carrots with olive oil. Cover and simmer over low heat until soft. Add seasonings. Mix well.

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. Repeat and finish with last 1/3 of potatoes. Pour broth evenly into casserole.

Cover and bake for 50 minutes covered at 375 degrees F. Uncover and bake for another 10 minutes.

Garnish with parsley and chives.

VARIATION:
Substitute carrots with zucchini if desired. Half of leek can be finely chopped yellow onions.

Makes 4 servings
From: Peggy, WA
Source: Veg-cook, September