Ingredients
-
1 1/2
-
2
-
3
-
3
-
1
-
1 1/4
-
1
-
-
-
-
-
-
-
-
Directions
Tomato, Leek and Potato Bake, Tasty side dish , Excellent! I actually made it for dinner during Passover and it was a big hit I don’t like Rosemary, so used dried oregano and black pepper on top of the tomato layers and then included shredded emmentaler cheese on top of the tomatoes and again on the top of the final potato layer Mmmmm , This is excellent My DS was very concerned when I sent him to the produce section for leeks He’d never heard of them, so I let him find them on his own Anyhoo, used up some of my garden tomatoes and loved every bite of this easy yummy dish!
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Steps
|
1
Done
|
Preheat Oven to 350f Degrees. |
|
2
Done
|
Grease a 5 Cup Shallow Ovenproof Dish. |
|
3
Done
|
Scrub and Thinly Slice the Potatoes, Layer Them With the Leeks and Tomatoes in the Dish, Scattering Some Rosemary Between the Layers and Ending With a Layer of Potatoes. |
|
4
Done
|
Add the Garlic to the Stock, Stir in Salt If Needed and Pepper to Taste, Then Pour Over the Veggies. |
|
5
Done
|
Brush the Top Layer of Potatoes With Olive Oil. |
|
6
Done
|
Bake For 1 1/4 to 1 1/2 Hours Until the Potatoes Are Tender and Topping Is Golden and Slightly Crisp. |
