• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Potato and Leek Casserole (Vrg)

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 3 c Well-scrubbed leeks, cut
  • Into 1/2-inch
  • Pieces
  • 1/2 c Carrots, shredded
  • 2 tb Olive oil
  • Salt and pepper to taste
  • 1 ts Powdered dry rosemary
  • 1 c Vegetable broth
  • 2 lb Unpeeled red potatoes,
  • Sliced in
  • Thin rounds
  • 1/4 c Parsley or chives (or
  • Mixed), finely
  • Chopped


Preheat oven to 375 degrees. 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. 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.

Total Calories Per Serving: 290 Fat: 7 grams

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