Better Homes & Gardens: …oking for Today - Chicken/Image.iso/pc/recipes.dxr/00092_instructions.txt

Text File | 1995-11-20 | 857 b | 4 lines

In a large skillet cook the leeks, mushrooms, garlic, and rosemary in 1 tablespoon hot oil till 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.)

Grease a 1 1/2-quart soufflé 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 with potatoes, leek mixture, and Parmesan cheese to make 6 layers. Drizzle top layer with 1 tablespoon oil. Bake, uncovered, in a 400¾ oven about 1 hour or till potatoes are golden brown and tender. Let stand 10 minutes. Serve with yogurt or sour cream. Makes 4 servings.