Leek, Potato & Sweet Potato Torte

Recipe by Bergy
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have oven rack on lowest level, preheat to 450°F.
  • Lightly oil a 9" deep pie plate, line it on the bottom with parchment and lightly oil the parchment.
  • Heat the tbsp of oil in a skillet and saute the leeks and thyme for approx 5 minutes, watch they don't scorch, if necessary add a tbsp or two of water, remove from heat and season with salt and pepper.
  • Arrange half of the sweet potatoes in the pie plate, have them slightly overlapping going around the plate ending up in the center of the pie plate--one layer but overlapped.
  • Season with salt and pepper. Spread 1/3 of the leek mixture over the sweet potatoes.
  • Layer half of the potatoes in the same manner as the sweet potatoes. Season with salt and pepper.
  • Cover with 1/3 leeks repeat with another final layer of potatoes. Cover with remaining leeks. Season with salt and pepper.
  • Add final layer of sweet potatoes.
  • Cover tightly with foil and bake for 45 minutes or until the potatoes are tender.
  • To serve run a knife around the edge to loosen, invert onto a plate, remove parchment paper, slice in wedges and serve.
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