A recipe for Potato and Leek Casserole . Follow the simple recipe instructions for Potato and Leek Casserole shared by other home cooking experts.
Ingredients
3 c. Well-scrubbed leeks, cut into 1/2-inch PiecesSalt and pepper to taste 2 lb. Unpeeled red potatoes, sliced in thin rounds 1/4 c. Parsley or chives (or mixed), finely chopped Directions 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 This article was originally published in the September/October 1993 issue of the _Vegetarian Journal_, published by The Vegetarian Resource Group. From: bobbi at clark.net (Bobbi Pasternak). rfvc Digest V94 Issue #204, Sept. 22, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A at Prodigy.com using MMCONV.
