casserole of leeks and potato

[Guest guest]

another recipe that looks like it has toooo much cheese

 

 

 

* Exported from MasterCook *

 

Leek and Potato Layer

 

Recipe By :Bridget Jones

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large potatoes -- thinly sliced

2 tablespoons fennel seed

3 tablespoons extra-virgin olive oil

2 leeks -- thinly sliced

3 garlic cloves -- chopped

salt and pepper

6 tomatoes -- peeled, thinly sliced

1/4 cup chopped parsley

2 tablespoons freshly grated Parmesan cheese

2 tablespoons dried white breadcrumbs

8 ounces mozzarella cheese -- chopped

 

 

Preheat the oven to 350F Place the potatoes in a large saucepan and cover with

boiling water. Boil for 2 minutes and drain.

 

Rinse and dry the pan, then place the fennel seed in it. Roast over a gentle

heat until they are aromatic, then add the olive oil, leeks, and garlic with

plenty of salt and pepper. Stir the mixture well and cook over a medium heat for

about 10 minutes, until the leeks are softened.

 

Place a layer of the boiled potatoes in a deep ovenproof dish. Top with a little

of the leek mixture, a layer of tomatoes, and a sprinkling of parsley. Continue

layering the potatoes with the leeks and tomatoes until all are used, ending

with a layer of potatoes. Cover and bake for 45 minutes.

 

Mix the Parmesan with the breadcrumbs and mozzarella cheese. Sprinkle this

evenly over the top of the vegetables and return the dish to the oven,

uncovered, for a further 30 minutes, until the topping is crisp and golden. Let

stand to cool slightly for 5 minutes before serving.

 

[VARIATIONS: replace tomatoes with slices of roasted red and yellow bell

peppers.]

 

Description:

" Casserole of potatoes, leek and garlic, tomatoes and parsley; parmesan-crumbs

and mozzarella "

Cuisine:

" Mediterranean "

Source:

" Farmers' Market Guide to Vegetables "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 472 Calories; 26g Fat (48.7% calories

from fat); 19g Protein; 43g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol;

349mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 3 Vegetable; 4 Fat.

 

NOTES : The flavors of Mediterranean cooking give this tempting supper dish a

lively edge. It is a simple, throw-it-all-in suppertime success story.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 196 0 0

 

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