Tomato, Leek and Potato Bake
- Reviews 5
Ready In: 1 hr 45 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs potatoes
- 2 leeks, sliced
- 3 large tomatoes, sliced
- 3 fresh rosemary, crushed
- 1 garlic clove, smashed
- 1 1⁄4 cups vegetable stock or 1 1⁄4 cups chicken stock
- 1 tablespoon olive oil
- salt and pepper
Directions
- Preheat oven to 350°F degrees.
- Grease a 5 cup shallow ovenproof dish.
- 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.
- Add the garlic to the stock, stir in salt if needed and pepper to taste, then pour over the veggies.
- Brush the top layer of potatoes with olive oil.
- Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.
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